Cured red cabbage and pear salad

July 14, 2016

This vegan salad is made using lightly cured red cabbage. It takes minutes to put together and does not get soggy so you can enjoy the leftovers later.

350 g red cabbage (about 1/2 medium sized cabbage), grated or sliced thinly

2 small/medium pears (conference or other crunchy variety), cubed or sliced, peeled or not

1/2 cup walnuts, lightly crushed

2 tablespoons coriander, roughly chopped

A drizzle of lemon juice and olive oil, black pepper to taste

For the curing mixture

1/2 teaspoon fine sea salt

1 level teaspoon sugar

2 tablespoons olive oil

2 tablespoons white vinegar

Coarsely grate or slice (thinly) the cabbage (without using the tough middle bit of the cabbage which can be chopped up and added to soup). Combine the curing ingredients and pour over the cabbage stirring...
See the full directions on my site

Nutritions

Calories
198

Sodium
31mg
1% DV

Fat
11g
17% DV

Protein
5g
11% DV

Carbs
10g
3% DV

Fiber
3g
14% DV