Red cabbage brightens with acid and turns grey with alkali. So the vinegar is there for the colour as much as the flavour. The apple brings both sweetness and acid and goes very well with the cabbage.
Ingredients
For the salad
For the sauce
Method
-
Shred the cabbage
Shred the cabbage very finely.
-
Salt and rub
Scatter the salt over and rub for 5 minutes, leave for 10 minutes and drain the liquid.
-
Add the vinegar
Add the vinegar at once and mix; the colour will brighten immediately.
-
Finish the dressing
Add the olive oil, sugar, mustard and black pepper.
-
Add the rest
Mix in the apple, carrot and walnuts.
Tips
- Add the vinegar early; the acid brightens the colour, and left late the cabbage goes grey.
- Mix the apple in as soon as it is grated, as it browns if left.
- Add the walnuts close to serving, as added early they go soft.
Nutrition
115
kcal
2 g
Protein
8 g
Fat
10 g
Carbs
7 g
Sugar
3 g
Fibre
Values are per serving and approximate.