Can I make the red cabbage in advance and store it?

Yes, you can make the red cabbage in advance and store it in the refrigerator.

How do I keep the salad fresh?

Cut the chicory and apple just before serving so that they retain their crispness.

Can I make the dressing in advance?

Yes, the dressing can be prepared a few hours in advance and stored in the refrigerator. Just mix it into the salad just before serving, or serve it separately.

Can I adapt the salad for a vegan version?

Absolutely! This salad is naturally vegan. Just make sure the dressing is completely plant-based (don't use honey).

How can I add extra flavor to the salad?

Add roasted nuts, seeds or a cinnamon stick to the red cabbage for extra flavour and texture.

Winter salad with Red cabbage

Name: Winter salad with Red cabbage
Cook time: 30 min
Total time: 30 min
Yield: 1 serving
Ingredients: For 1 serving; 1 head of endive; a few bunches of lamb&#39;s lettuce; 1/4 apple (unpeeled); For about 1 jar of red cabbage of 1L; 1/4 red cabbage; 50 ml water; 100 ml apple cider vinegar; 1 teaspoon sea salt; 1 tablespoon brown sugar; 2 cloves; 3 bay leaves; 1 sprig of fresh thyme; 1 cinnamon stick (optional); For the dressing; 1 spring onion; 3 tablespoons olive oil; 1 tablespoon white wine vinegar; pepper and sea salt

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30min

•

Easy

Enjoy a colorful winter salad full of freshness and crunch, with the deep flavors of red cabbage and a light, healthy dressing. Light, nutritious, and full of winter flavor — a perfect salad for a fresh lunch or as a side dish in the colder months.

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Ingredients

What do you need?

Quantity: 1 serving

For 1 serving
1 head of endive
a few bunches of lamb's lettuce
1/4 apple (unpeeled)

For about 1 jar of red cabbage of 1L
1/4 red cabbage
50 ml water
100 ml apple cider vinegar
1 teaspoon sea salt
1 tablespoon brown sugar
2 cloves
3 bay leaves
1 sprig of fresh thyme
1 cinnamon stick (optional)

For the dressing
1 spring onion
3 tablespoons olive oil
1 tablespoon white wine vinegar
pepper and sea salt

For 1 serving
1 head of endive
a few bunches of lamb's lettuce
1/4 apple (unpeeled)

For the dressing
1 spring onion
3 tablespoons olive oil
1 tablespoon white wine vinegar
pepper and sea salt

Preparation method

How do you make this?

Prepare the red cabbage
Remove the outer leaves of the red cabbage and cut it into thin strips. Place them in a glass jar.

Cook the red cabbage
Bring water to a boil with apple cider vinegar, sea salt, and cane sugar. Add cloves, bay leaf, and thyme. For a sweeter, fuller flavor, you can add a cinnamon stick. Pour the boiling water over the red cabbage, seal the jar well, and shake. The acidity of the mixture will soften the cabbage.

Assemble the salad
Remove the tough core of the endive and cut it into thin strips. Arrange them on a plate. Wash the lamb’s lettuce and add it. Slice the apple thinly and add it as well. Then distribute some red cabbage over the salad.

Make the dressing
Mix the finely chopped spring onions with olive oil and white wine vinegar. Season with sea salt and pepper.

Serve
Serve the dressing separately or pour it over the salad just before serving so the salad stays fresh and crunchy.

Tips

Use the red cabbage to brighten up other dishes, such as sandwiches or warm salads.
Store the prepared red cabbage for up to a month in the refrigerator, well sealed in a glass jar.
Slice the chicory and apple just before serving to keep them fresh and crisp.
Optionally, add some toasted nuts or seeds for extra crunch and flavor.
Experiment with a cinnamon stick or additional herbs in the red cabbage for a subtly sweet note.