Tart red cabbage, ginger and raisin salad
This dish is best when summer red cabbage is used. If only winter cabbage is available, slice as thinly as possible and marinate a little longer.
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Ingredients
|
500 |
g |
red cabbage, as thinly sliced as possible |
|
3 |
tbsp |
olive oil |
|
3 |
tbsp |
caraway seed |
|
1 |
dl |
ginger vinegar |
|
75 |
g |
honey |
|
50 |
g |
raisins |
|
|
|
salt and pepper |
|
1 |
|
green apple (Granny Smith) finely diced |
|
|
|
zest of a lime and an orange |
|
1 |
tbsp |
ginger, very finely diced (brunoise) |
Preparation method
- Stir-fry the red cabbage with the caraway seed in the olive oil. Do not allow the cabbage to turn brown! The cabbage only needs to become a little softer.
- Transfer the cabbage to a large container and mix in the ginger vinegar, honey and raisins.
- Set aside for one day in the refrigerator.
- Season with lime zest, orange and thinly diced ginger just before serving.
Serving suggestions
- As a side dish with cold game and pâté.
- As a side dish or as a component in a main course such as stewed beef, jugged game or traditional Dutch hash.