Pointed cabbage and apple salad
Summer is approaching, which means that pointed cabbage is in season. Pointed cabbage is a green, cone shaped cabbage with a subtle flavor and a nice crunch. It is much more delicate than for an example white cabbage, since it only grows in the summer. It tastes amazing just steamed, with butter and salt on it, but today I decided on a favorite recipe of mine; a fresh salad with apples and pointed cabbage. The reason why this salad is so delicious is the dressing; it is sweet, sour, strong (from the ginger) and salty, and it compliments the cabbage perfectly.
The ingredients are:
1 head of pointed cabbage
2 of your favorite apples
1 big handful of chopped up parsley
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 tablespoon flavorful honey
1 tablespoon grated ginger
First you take your head of pointed cabbage and wash it carefully. It helps the washing if you chop it in half lengthwise and cut the bottom off. Then cut the cabbage into thin slices, so it looks sort of julienne. Then you remove the core from the apples, and cut them in thin slices as well. Dump it all into a big salad bowl and add the chopped parsley.
To make the dressing, put the vinegar, oil, honey, lime juice, ginger, salt and pepper into a bowl and mix well. Taste it to see if it needs more sweetness (honey) or anything else. It should be sweet, but also quite sour at the same time.
Dump the dressing over the salad and toss it all really well to coat the cabbage. It can be served immediately, but it also keeps quite well in the fridge. I often make a huge batch, and bring it to the university to have for lunch, and it keeps surprisingly well.
This salad is very versatile and can go with almost anything, but I especially love it with fish, or as a side to go with pasta dishes.
I hope you will enjoy it!