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Red Cabbage with Champagne Vinaigrette
1st June, 2017

Red Cabbage has often been overlooked as a salad ingredient and I can’t for the life of me work out why? It’s got amazing colour, is packed full of flavour and gives a salad a great texture.

If you have Champagne Vinegar than fantastic (ignore champagne and white wine vinegar and use 120mls champagne vinegar). If you want to add to your ever growing collection of differing vinegars then go and buy some. If you don’t have the stomach to buy yet another type of vinegar then follow the recipe below.

Ingredients

450g shredded purple cabbage

1 granny smith apple, julienned

3 spring onions, thinly sliced

60g chopped candied pecans

For the dressing

1 garlic clove, finely chopped

2 Tbsp Dijon Mustard

60mls champagne

60mls white wine vinegar

2 Tbsp fresh lemon juice

2 Tbsp honey

2 or 3 dashes hot sauce

1/2 tsp salt

1/2 tsp freshly ground black pepper

120mls extra virgin olive oil

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Method

In a large bowl, combine cabbage, apples, spring onions and pecans

Whisk together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt, and pepper in a large bowl and then whisk in the olive oil until the dressing is emulsified (or use a blender)

Toss until all ingredients are evenly coated. Serve immediately.

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