Purple Cabbage Salad
Simple uncooked cole slaw
Fresh, crunchy, slightly tangy, easy to make, colourful. Ingredients are for 2-4 people.
What you will need
half a purple cabbage, sliced finely
2 small, tender leeks, sliced finely crosswise
pinch of salt, better if gommasio (sesame seed+salt mix)
apple vinegar (or lemon juice, if you can't use alcohol), to taste
olive oil (extra vergin is best) or sunflower seed oil, 2-4 tablespoons, to taste
optionals - finely diced semi-hard cheese, bacon bits, raisins
How to cook
1
Cut a purple cabbage in half, then cut in fine slices, removing the heart. The heart can be finely diced and mixed in, or kept for soup.
2
Cut a couple of leeks, preferably small and tender, into fine slices crosswise (not lengthwise). This is easiest with a slices, but a knife will work, too.
3
Mix in bowl with apple vinegar (or lemon juice), pinch of salt, olive oil.
4
For an extra treat to the tastebuds, add finely diced cheese, best if pecorino, cheddar, or Edam. Bacon bits and/or raisins and pine-nuts can be sprinkled over this, also, for those of us who like that little bit more.
5
Suggestion: Let sit after tossing for at least 20 minutes, to best mingle the flavours.
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