On the crispy side of life : red cabbage salad

Oh My God ! It’s been almost a month since my last post. For those of you wondering… well, I have to confess I was busy… Busy eating cabbage!

See, we have subscribed to weekly deliveries of organic vegetables. A major step forward in our routine, which saves us the somewhat depressing shopping chore under neon lights.
Now we have access to a broad range of vegetables kindly selected out of local farming production.
And as it turns out cabbage exist in countless forms… Bottom line, the time spared from endless wanders between supermarkets’ shelves, has been put to good use: figuring out what kind of cabbage ended up on our doorstep, how to cook it, and trying to reckon how many meals to enjoy it.

This red cabbage what quite massive. It lasted 4 meals, in different seasonings and accommodations. To be fair, it brought a welcome crisp in the midst of so many winter soups.

Red cabbage – the star- 1/2 is enough
Carrot x 1
Quinoa – approx 150g
Raisins – 50g
Apple x 1
Lemon juice
Balsamic vinegar
Olive oil

Remove the outside leaves of the cabbage. Shred it in thin pieces.
Dice the apple, pour 1/2 lemon juice to prevent it from oxidation.
Cook the quinoa in boiling water for about 20 min.
Prepare the seasoning: 1 tablespoon mustard, mixed with 1 tablespoon vinegar and 3 tablespoon olive oil. You can add a bite of water to get a lighter seasoning.
Mix all the ingredients together in a salad bowl.

Processed with Moldiv

Welcome color & crisp in Winter days !