When you are not sure what to serve, this cabbage salad provides the perfect solution, suitable for an informal meal with your family, working lunch with colleagues where a full meal is not required, or perhaps an after-theater supper with friends. Fresh, light and easily digestible, this salad is attractive, easy to prepare, and sure to please.
Cabbage Salad with Carrot, Apple, Cilantro and Sunflower Oil
- 1/2 medium head green cabbage
- 1 large carrot
- 1 apple
- 1/4 bunch fresh cilantro, leaves and tender stems, finely chopped
- 2 Tbsp lemon juice
- 1 Tbsp sugar
- 3 Tbsp sunflower oil
- 1 Tbsp poppy seeds
- Salt and freshly ground white pepper, to taste
- hard-boiled quail eggs for garnish
To make the dressing, in a small bowl, whisk together the lemon juice, sugar, pepper, and salt. Whisk in the sunflower oil. Set the dressing aside for about 10 minutes to allow the flavors to blend. Taste and adjust the seasonings.
Core and thinly shred the cabbage halves. Using a mandoline if desired, peel and thinly julienne the carrot. Very thinly slice the apple. In a bowl, combine the apple, carrot, cabbage, cilantro, and poppy seeds. Toss thoroughly to distribute the ingredients evenly. Add the dressing, toss and garnish with hard-boiled quail egg.