At this time of year, because we eat seasonally, I miss the raw foods that are in abundance in the summer, particularly salads. I know there are some foods around at this time of year that you can eat raw but I do love salads. It is also good to sit down on a cold winters evening and eat a hot, nourishing meal. Every now and then I will sneak a salad onto the menu, usually coleslaw made with grated carrot, shredded white cabbage and mayonnaise or this one. A red cabbage salad that is incredibly simple and very tasty there is never any left for another day. I tasted something similar in a cafe one time and this is my own take on it.
Red Cabbage Salad
Red Wine Vinegar
Shred the cabbage, I usually use half a medium sized one at a time. Sprinkle caraway seeds over the cabbage and mix in, I never measure but you probably want a good teaspoons worth, at least a couple of seeds in each mouthful.
Make the vinaigrette, I mix one tablespoon of the vinegar to two of the oil and I use this quantity for half a cabbage. I don't like this salad to be swimming in vinaigrette so make enough to coat the cabbage.
Pour the vinaigrette over the cabbage, and enjoy eating!