Monday, 2 September 2013

Red Cabbage Salad





This salad is one of the interesting way to have some red cabbage in your daily meals.

Red cabbage salad can be used as a sandwich filling too. 

I had made some Red cabbage pasta (will be posting it soon...)  and the recipe needed 1 ½ cups of red cabbage. I made this salad with the remaining cabbage on another day. 

Store this red cabbage in a plastic bag, it keeps well  in your refrigerator for many days.


Red cabbage stays well without a refrigerator for few days. If storing outside, discard its outermost leaves since it might be dry or contain some pesticides. Do not chop the cabbage, instead pull out as many leaves you want and roll them into a log and slice the leaves thinly. 
You have... long thinly sliced cabbage ready to go into pasta or salad. A small cabbage yields a  lot when it is shredded. So buy a small one.


To highlight the color of the  red cabbage in the salad I have used light colored veggies and white colored nuts & seeds. If you substitute them with other veggies and nuts that I have given, it will taste great too.

Tip- To save time ... buy a small packet of ready cut Coleslaw mix (chopped cabbage, carrot etc) from salad section.



 Ingredients-

  • 1 ½  cup red cabbage( chopped or shredded) / green cabbage
  • 1 cucumber (peeled, shredded about 1 cup) / carrot
  • ½ ripe avocado /boiled potato/ 2 hard boiled egg (chopped  to measure about 1 cup)
  • 1 tbsp cashew pieces/walnut/macadamia etc
  • 1 tsp sunflower seeds/flax seeds/sesame seeds etc








For the dressing-
  • 2 tbsp mayonnaise or thick yoghurt (curd)
  • 1 tsp Dijon mustard or ½ tsp black pepper pd
  • 1 ½ tsp white vinegar or lemon juice or ¼ cup orange juice
  • 1 tsp sugar
  • ½ tsp salt 

Mix the ingredients for dressing with a fork or a whisk till smooth. This stores well in the refrigerator for few days. Use the entire dressing if you are using this to fill sandwiches or reduce the dressing by half if you want to eat it just like that.


Place the nuts and seeds in the rice cooker, cover the lid and press the cook mode, after 2 mins switch off the power and let it remain in the cooker for 5 more mins. Nuts and seeds get toasted in the hot pan.





Place all the veggies in a bowl and  add the dressing (you can use 1/2 of the dressing if you are eating it just like a salad) and the toasted nuts. Mix gently.

You can store this in the refrigerator and use it as a sandwich filling or topping for open toast.
If you are storing this salad do not add avocado (it tends to get bitter if kept longer in a salad).



Toasting bread slices:
Toast some bread slices in the rice cooker with little oil or butter covered with the lid, you can turn it  over and fry the other side if required.



 Tip: 
  • Raw Avocado tastes extremely bitter and are inedible. It won't ripen after you cut it.
  • Keeping a raw avocado in a paper bag helps it to ripen.
  • When Avocado are ripe, it will be soft to touch and its skin too starts turning black).






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2 comments:

  1. Dear madam,
    i m bachelor, working, i have ofc working hours frm mrng 6am to 2pm, it is inconvinent to take breakfast in ofc canteen. how can i preapare my breakfast in easy way.

    ReplyDelete
  2. There are quite a few instant mixes for breakfast, you can have a look at them. Also I will write a post on how to plan your breakfast on the previous night.

    ReplyDelete

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