Thursday, March 4, 2010

red cabbana salad recipes

1/2 head of red cabbage

50 ml extra virgin olive oil
1/2 lemon juice
1 tbsp, and 1 tsp salt

Remove and throw away the white centre of the cabbage. Cut it in thin slices (julienne cut) on a wooden board. Put into a large sieve. Sprinkle 1 tbsp salt all over and squeeze the cabbage pieces with your hand. Put aside for at least half an hour. This way the cabbage will soften and won't be bitter.

Wash, drain and place in a service plate. Pour the sauce on top and mix well. This salad will taste even better if you let it rest for another half hour.

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