This is a great fresh and summery salad to serve with bolognese instead of pasta, or with a really fatty steak (or why not the ribs at the next BBQ). The coriander and lime/cider dressing bring a lovely freshness to the crunchy cabbage.
Ingredients (serves 2)
1/2 medium sized cabbage, finely sliced
10 cherry tomatoes, halved
1 red onion, quartered and finely sliced
1 cup chopped coriander
1/2 dl really nice olive oil or rapeseed oil
1/2 dl cider vinegar
peel shavings of one lime
juice of 2 limes
1 tbsp muscovado sugar
2 tsp paprika powder
1/4 tsp ground black pepper
1/2 tsp salt
If you think the cabbage is a bit too boring and crispy raw, put it in a colander and pour som boiling water over it to whilt it and soften it up a bit.
Mix all the vegetables with the coriander in a big bowl.
Put the cider vinegar and lime juice with the peel in a sauce pan. Add in sugar, black pepper, salt and paprika powder. Bring to the boil.
Pour mixture over the vegetables. Pour the oil in. Mix thoroughly.
Leave to rest for a while, serve with a nice piece of meat or a really spicy bolognese.
For a variety, add some grated carrots to the mix.
Incredibly tasty. And even if you follow LCHF, I think you will survive the one teaspoon of sugar in this...