Introduction:
I grew up in a home where spices and hot pans are always at the forefront of conversations, so I fell in love with the practice of cooking at an early age. A recipe that is dear to my heart is the refreshing Cabbage and Walnut Salad. It’s originally from eastern Europe, and with the few ingredients this recipe blends to form a harmonie of flavours for your next family dinner or friend’s celebration.
Recipe Overview:
- Difficulty: Easy
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Servings: 4
- Equipment: Mixing bowl, Cutting board, Knife.
- Make-Ahead Hints: You can prepare this salad up to 24 hours ahead, but best eaten right away.
-Fridge: Store any remaining mixture in an airtight container in the refrigerator for 2 days.
Key Ingredients:
- 1/3 Cabbage: Cabbage is crisp and sweet in the salad. Pick a cabbage fresh with plenty of leaf, for a good texture.
- 1/4 teaspoon Salt: Salt accents the veggies’ natural flavors and dries the cabbage slightly.
- 1–2 Cucumbers: Cucumbers add moisture and a nice bite to the salad. Choose firm cucumbers with soft skin.
- 1/2 Onion: Onions are a little sharp and deep in taste. It’s great with red onions for the color.
- 1 teaspoon Rice Vinegar: The rice vinegar makes the dressing slightly tart and sweet. Substitute with apple cider vinegar if you want.
- 1/3 Red Cabbage: Red cabbage not only provides color, but also a peppery kick to the salad.
- 1 Carrot: The carrots are sweet and gives it a lovely orange color. Slice them into small chunks to obtain a nice crust.
- 20g Walnuts: Walnuts give the salad some extra nuttiness and crunch. A little heat and add them for an extra kick.
Recipe Tips & Techniques:
- : First cut the cabbage and red cabbage thinly, season them lightly, and let sit for 5 minutes or so until they soften up.
- Cut up the cucumbers and onions and cut them into fine slices.grate the carrot.
- Mix the rice vinegar and salt in another bowl to make the dressing.
- Put all the veggies in a bowl and pour the dressing over them and toss to combine.
- Slice the walnuts into small pieces and add to the salad at the end for a little crunch and flavor.
Serving & Presentation:
If serving to individual, move the salad onto a large platter or individual bowls. Serve with a few whole walnut halves and some fresh herbs such as parsley or dill. This salad goes great with grilled meats or fish and is a great side dish for any meal. Add cooked quinoa or chickpeas to fill it up for a full meal.
Cultural Context:
Cabbage carries a central place in a lot of classic eastern European meals because it is readily available and can last. Cabbage and Walnut Salad is a spin on classics, and it brings out the best in this humble vegetable in a light and nutritious way.
Nutrition & Health:
Cabbage contains a lot of vitamin C and K, fibre and antioxidants. Combine with the walnuts’ nutritional value, and this salad is not only delicious but healthy as well. It is a fantastic way to get more vegetables and plant protein in your system.
Conclusion:
Whether it’s an effervescent side dish or a balanced entree all on its own, this Cabbage and Walnut Salad will please your palate. Colorful, crunchy, and dressed with a tart-tangy dressing, it’s a side that your guests will not want to leave empty-handed. So try this recipe out and let me know how it goes for you. Happy cooking!