Sweet 'n Sour Cabbage and Apple Salad
A sweet and sour dressing tossed with the shredded cabbage and chunks of apples. Refreshing, light and very tasty. A great make-ahead side.
Ingredients
| 1 | pound |
cabbage
shredded or sliced fine, 1/2 of smallish cabbage |
|
| 1 | teaspoon |
salt
|
|
| ¼ | cup |
red onion
finely chopped |
|
| 1 | tablespoon |
honey
|
|
| 2 | tablespoon |
white wine vinegar
|
|
| 2 | tablespoon |
olive oil, extra-virgin
|
|
| 2 | teaspoons |
dijon mustard
or more to taste |
|
| 1 | teaspoon |
tarragon leaves
dried, or 1 teaspoon freshly chopped |
|
| 1 | large |
apples
any kind |
* |
|
salt and black pepper
to taste |
* |
Directions
Shred cabbage using a food processor with shredding disc, or for a nicer texture thinly slice.
Place the cabbage in a colander. Sprinkle with salt. Toss until well mixed. Allow to sit in the sink or over a bowl for several hours (1 to 4 hours). The salt will soften and extract some water from the cabbage.
Rinse the cabbage under the cold running water.
Press to remove excess water and allow to drain for 15 minutes to an hour.
At this point, you can put the cabbage into a zip-lock bag and keep it refrigerate until you are ready to make the salad. This can be done up to one day ahead.
Whenever you want to make the salad.
In a large bowl, add the finely chopped onions, honey, vinegar, olive oil, mustard and tarragon. Mix well with a whisk.
Peel, core and cut the apple into about ½-inch chunks.
Add the apple and cabbage to the bowl. Toss thoroughly until well combined and the dressing covers all.
Taste, adjust seasoning with salt and black pepper as needed.
It can be served straight away but it better to allow the flavor to mingle.
Cover with plastic wrap or transfer into a air-tight container.
Refrigerate for a few hours or overnight (even better) until ready to serve.
This keeps wonderfully for several days in the refrigerator.
Nutrition Facts
Serving Size 105g (3.7 oz)
