Deep Purple: Red Cabbage Salad

Cabbage is king in winter, and winter is finally here, with temperatures suddenly reaching below zero, ouch! We're having cold and sunny days, with the promise of a little snow later this week. When you wash shredded red cabbage, the water turns the color of blue ink, but the salad macerating in dressing gives way to vivid reds and purple.

We took off from Michael van Straten's book Super Salads in which he combines three different kinds of cabbage.

My friends don't know yet, but I'm serving this in midget portions as an hors d'oeuvre next Saturday.


Deep Purple: Red Cabbage Salad

1/2 red cabbage, finely shredded
2-3 tablespoons raisins
1 apple
handful of pecans or walnuts
generous sprinkling of sesame seeds
Dressing:
1 teaspoon mustard,
1 tablespoon vinegar
1 tablespoon lemon juice
1 tablespoon cottage cheese
sesame oil,
pepper

Shred the cabbage really finely (finely is key). Combine all salad ingredients. Combine all dressing ingredients really well, and pour over the salad. Preferably let macerate for a few hours before eating.