Saturday, December 19, 2015


Christmas salad


1/2 head of red cabbage
2 tsp redcurrant jam
4 clementines
1 small apple
25 g chopped walnuts
2 tsp olive oil
1 tsp balsamic vinegar
1 pinch of salt
1 pinch of pepper


Cut the cabbage into very fine strips. Put in a bowl and put a  plate or something similar on top to compress the sliced cabbage. Keep under pressure for 3 to 4 hours.

Wash the apple, remove seeds and cut into thin slices. Peel the clementines, split into slices and cut into halves.


Stir red cabbage and jam, ...

... add clementine and apple pieces as well as the chopped walnuts.

Season with olive oil, balsamic vinegar and salt and pepper, ...

Mix thoroughly and let it stand for at least 1 hour.

Serve the salad as appetizer or side dish.

The salad tasted a bit unfamiliar to us, being rather crunchy. But the more we ate of it, the more delicious it was.


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