French cuisine · Salads & Mezze

White Cabbage Salad with Vinaigrette

Finely shredded white cabbage with carrot, softened by hand and dressed with a bold mustard vinaigrette.

Ingredients · for 4 servings

• 1 small white cabbage (approx. 1 kg)
• 2 carrots
• 1 tbsp Dijon mustard
• 3 tbsp white wine vinegar
• 6 tbsp sunflower oil
• 1 shallot
• 1 tsp sugar
• 1 tbsp caraway seeds
• Salt, pepper

Instructions

1. Remove the outer leaves from the white cabbage, quarter it and cut out the core in a wedge shape.
2. Cut the quarters into paper-thin strips with a mandoline or a large knife and coarsely grate the carrots.
3. Knead the cabbage vigorously by hand with 2 tsp salt and the sugar in a large bowl for 3–4 min. until it collapses and turns glossy.
4. Whisk the Dijon mustard with the white wine vinegar, the caraway seeds, pepper and the very finely diced shallot, and slowly whisk in the sunflower oil.
5. Pour the vinaigrette over the cabbage and carrots and mix thoroughly so every strand is coated.
6. Let the salad rest chilled for at least 30 min., taste again before serving and serve as a side to grilled dishes.