Rotkohlsalat Mit Wallnussen Red Cabbage Salad With Walnuts Recipes

Steps:

• Put cabbage in a bowl and season with salt, pepper and sugar.
• Add vinegar and oil and mix thoroughly with your hands.
• Cover and refrigerate at least 3 hours.
• When ready to serve, mix applesauce and jam and stir into the cabbage.
• Adjust seasonings.
• Top with toasted walnuts.

Steps:

• Using a mandoline or V-slicer, thinly shred the red cabbage. In a medium bowl, whisk the sherry vinegar and the sherry with the walnut oil, red currant jelly and sugar. Toss the cabbage with the vinegar mixture.
• Peel the apple and slice it into thin discs on the mandoline. Cover the floor of a plate with the apple slices and sprinkle them lightly with the lemon juice to prevent discoloration. Top with the red cabbage salad and sprinkle with walnuts. Season to taste with salt and pepper.

Steps:

• Shred the cored cabbage in your food processor, on a mandolin or cut the cabbage into quarters, remove the core and slice thinly with a knife from the cut side.
• Place shredded cabbage into a non-metallic bowl, sprinkle with salt and vinegar and toss to coat. Refrigerate for 1-2 hours.
• Fluff the cabbage with a fork, add the shredded apple (unpeeled or peeled) and the oil.
• Mix well to coat the salad. Season to taste with sugar or salt.
• Marinate in the refrigerator for another hour. Serve cold.

Steps:

• Place the slivered kale in a large bowl. Sprinkle with salt and add 1 tablespoon olive oil. Toss together and massage the leaves with your hands for about 3 minutes. The kale will lose some volume.
• Add the cabbage and walnuts to the kale and toss together.
• In a small bowl or measuring cup, combine the rice vinegar, sherry vinegar, Dijon mustard, optional garlic, walnut oil, yogurt and salt and pepper to taste. Whisk together and toss with the salad. Taste and adjust seasonings. Cover and refrigerate for 1 hour or longer before serving. Toss again and serve.

Steps:

• In a small bowl whisk together lime juice, rice vinegar, agave syrup, fish sauce, salt (if using) and oils.
• In a large bowl, combine red cabbage, cilantro, radishes, ginger and 1/3 cup of the nuts. Toss together, add dressing and toss together again. Refrigerate until ready to serve, and toss again before serving.
• Mound the slaw in a bowl or on a platter. It looks nice if you press it into a bowl then reverse it onto a platter. Top with remaining toasted nuts just before serving.