Raw Cabbage
I must admit that I am not overly fond of coleslaw, that mix of raw cabbage, raw onion and carrot plus mayonnaise. I do eat it but with not much pleasure, however having a an excess of red cabbages in the garden I have had to search out and have found a really good raw cabbage salad. I suspect that the 12 to 24 hours in the marinade tends to pickle the ingredients and gets rid of the repeating taste of raw onion and cabbage. (It will probably work for green cabbage as well, though I have not tried it.)
Red Cabbage Salad
1 whole red cabbage finely sliced
1 to 2 eschallot or small red onion finely sliced
½ cup sherry vinegar
½ cup olive oil
½ cup sugar
4 tablespoons soya sauce (light or dark - your preference)
Mix all together and let marinade for 12 to 24 hours.
Before serving add dried cranberries and dry roasted cashew nuts - the quantities of each to suit your taste. (or you could try currents and macadamias). Toss and serve
Max Dingle 20 February 2014
I must admit that I am not overly fond of coleslaw, that mix of raw cabbage, raw onion and carrot plus mayonnaise. I do eat it but with not much pleasure, however having a an excess of red cabbages in the garden I have had to search out and have found a really good raw cabbage salad. I suspect that the 12 to 24 hours in the marinade tends to pickle the ingredients and gets rid of the repeating taste of raw onion and cabbage. (It will probably work for green cabbage as well, though I have not tried it.)
Red Cabbage Salad
1 whole red cabbage finely sliced
1 to 2 eschallot or small red onion finely sliced
½ cup sherry vinegar
½ cup olive oil
½ cup sugar
4 tablespoons soya sauce (light or dark - your preference)
Mix all together and let marinade for 12 to 24 hours.
Before serving add dried cranberries and dry roasted cashew nuts - the quantities of each to suit your taste. (or you could try currents and macadamias). Toss and serve
Max Dingle 20 February 2014
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