Purple cabbage salad with currants, carrots and almonds


  • Small Head Purple Cabbage
  • Carrots, shredded
  • Sliced or Slivered Almonds
  • Dried Currants or Raisins
  • Tbs Balsamic Vinegar
  • Tbs Water
  • tsp Salt
  • tsp Maple Syrup
  • tsp Sugar
  • Tbs Olive Oil


  1. Trim off a small amount of the bottom of the cabbage, where the stem was. Quarter the cabbage, and cut out the thick white cores on each piece. Process through the slicing disc of your food processor, or slice thinly to make strips

  2. Shred carrots by hand or via processor. Toss cabbage and carrots together in a large bowl. If you have too much, you can save some in a plastic bag in the fridge for the next day

  3. Add currants and almonds in whatever amounts please you. I did about 2 handfuls of almonds and 1 handful or so of currants after I cut the carrot/cabbage mixture down by half.

  4. Whisk all the dressing ingredients together except for the oil. Slowly drizzle the oil in while whisking to emulsify

  5. I’ve found that balsamic vinegars vary drastically in flavor. Some are tart and thin, some are sweet and thick, so adjust the dressing as needed to suit the vinegar you have


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