German cuisine · Salads & Mezze

Red Cabbage Salad with Walnuts

Paper-thin sliced red cabbage kneaded soft with apple, toasted walnuts, and nutty walnut oil.

Ingredients · for 4 servings

• 1 head red cabbage (approx. 1.2 kg)
• 1 tart apple
• 80 g walnuts
• 3 tbsp walnut oil
• 3 tbsp red wine vinegar
• 2 tbsp sunflower oil
• 1 tbsp honey
• 1 tsp caraway seeds
• Salt, pepper

Instructions

1. Remove the outer leaves from the red cabbage, quarter the head, cut out the core in a wedge shape, and slice about 600 g of it paper-thin on a mandoline.
2. Sprinkle the cabbage with 1 tsp salt and knead vigorously with your hands for 5 min. until it becomes noticeably softer and releases juice.
3. Whisk together red wine vinegar, honey, caraway, and pepper, work in the walnut oil and sunflower oil, and mix the marinade into the cabbage.
4. Let the salad steep covered for at least 20 min., stirring once in between, so the color turns evenly deep purple.
5. Toast the walnuts in a dry pan for 3–4 min., let cool, and chop coarsely; cut the apple with the skin on into fine matchsticks.
6. Fold in the apple matchsticks just before serving, adjust the salt, and bring to the table sprinkled with the warm walnuts.