- 8 cups finely shredded red cabbage (about 1 large head)
- 4 carrots, shredded
- 1 medium red onion, finely diced
- 1 1/2 cups coarsely chopped almonds
- 2 eggs, 1 teaspoon salt
- 12 cloves garlic and 2 tablespoons red wine vinegar
- 2 cups light olive oil and ½ cup more of red wine vinegar
- 1 cup of lightly packed fresh herbs such as chives, parsley, dill, basil…finely chopped
Red Cabbage Salad Dressing:
- Make the dressing first so the flavors can be blending while you put together the salad. This is essentially a homemade mayonnaise with loads of flavor.
- Use a food processor for the amounts given here. They could overwhelm a blender.
- Place the eggs, salt, garlic and 2 tablespoons of vinegar into the processor. Whisk until creamy.
- Begin adding the oil in a slow trickle. Watch for the change of texture to take place. The mayonnaise will “take” and become thick. Continue whisking as you add the oil and vinegar alternately – in thin streams.
- Fold in the finely chopped herbs.
- If for some reason the mayonnaise doesn’t “take”, just use it as a salad dressing. None of its superb flavor is lost.
Red Cabbage Salad
- Shred, dice, and chop all ingredients.
- Toss together in a large bowl. Get an even distribution of component parts.
- Just before serving, toss with Rugged Garlic Dressing. Dress only the amount you expect to be consumed at this meal.
- Refrigerate the remaining salad in an airtight container. This will keep for several days.
- If you put salad in the refrigerator that already has the dressing on it, the colors from the cabbage will “bleed” into the dressing and it is not pretty. I also think the flavor is better if freshly dressed.
Now a Sandwich…
Cabbagetown Café turns this into an open-faced sandwich. It is easy to do if you already have the salad and dressing on hand. Here’s How: Butter a piece of sourdough on one side. Place the buttered side down on a cookie sheet. Pile dressed red cabbage salad on each piece of bread and cover with grated Swiss cheese. Bake in a preheated oven of 375 degrees until the cheese is melted.