»Boiled red cabbage, everyone knows. What about a salad? It is beautifully crisp and fruity and suitable all year round. In winter, for a change, stewed goose leg or hearty roast, in summer, baked with goat cheese or in a barbecue buffet.«
Red cabbage salad with orange and hazelnut
Serves 4 as side dishes or 2 main dishes
- For the salad
- ½ A head of red cabbage (about 500 g) red cabbage
- 2 oranges orange
- 50 G roasted hazelnuts (without skin; unroasted hazelnuts can be roasted in the oven at 180 degrees for 10 minutes) hazelnuts
- 1 a bowl of shiso watercress (or lemon balm or mint) watercress, shiso leaves
- For the sauce
- Juice of ½ orange (if needed) orange juice, orange
- 40 ml olive oil
- 70 ml Hazelnut oil (or walnut oil or almond oil) nut oil, walnut oil
- 50 ml light, sweet balsamic vinegar Vinegar
- 5 G salt
Remove the outer leaves from the red cabbage, cut out the stem in a cone shape and cut the cabbage crosswise into very thin strips with a knife or mandoline. Place in ice water for 30 minutes (put two handfuls of ice cubes in a bowl of cold water, this will make the salad really crunchy and lose its blue color). Then pour into a colander, drain and dry with paper or a clean kitchen towel.
Peel the oranges, removing the white inner skin. Cut out the fruit fillets between the membranes with a sharp knife. Catch the juice.
For the sauce, add the reserved orange juice, if necessary, add more juice to 50 ml. Mix with olive oil, hazelnut oil, vinegar and salt. Marinate the red cabbage with the sauce just before serving. Add the orange fillets to the red cabbage. Halve or roughly chop the hazelnuts, add them too and mix everything together. Cut the watercress off, rinse in a sieve, pat dry and sprinkle on the salad (alternatively lemon balm or mint leaves).
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