I'm sorry that I never understood or appreciated your deliciousness before. I was blind, but now I see - and I wholeheartedly promise to chop you, shred you, and even saute you more from now on.
Fondly,
Allison
Now that that's out of the way - this is SUCH a great summer salad! I found this recipe online the other day, and was intrigued. It has tons of flavors with so many ranges - from sweet to salty, and even a little tangy. The crispness of the cabbage is perfectly contrasted with the chewy raisins. I changed the original recipe from currants to raisins, and added in some spring onions for a little more bite. Keeps well in the fridge too!
Ingredients:
1/2 head of Purple Cabbage
3 Spring Onions, chopped
3 Carrots, grated
3 Tbs Almonds
3 Tbs Raisins
Dressing:
1 Tbs Balsamic Vinegar
2 Tbs Rice Vinegar
1 Tbs Water
1/4 tsp Salt
1/4 tsp Sugar (I used Agave Nectar)
1 tsp Maple Syrup
2 Tbs Canola Oil
What to do:
1. Cut off the bottom stem on the cabbage, and cut the half into half again, coring the thick white middle
2. Thinly slice and place in large bowl
3. Grate the carrots, and add to the cabbage
4. Toss in the onions and almonds
5. In a separate bowl, whisk all dressing ingredients, except for the oil together
6. Once combined, slowly whisk in the oil
7. Pour dressing over the cabbage mixture, and serve immediately, or store in refrigerator
From: Vegan Yum-Yum
