Crunchy Red Cabbage Salad
I recently attended an “Open Day” at Capsicum Culinery School in Durban. As part of Heritage/National Braai Day which took place on the 24th September 2012, one of the Chef’s shared his favourite salad with us. It is so delicious that it’s now one of my favourites too. I couldn’t quite remember the ingredients that went into the dressing that he demonstrated so I came up with my own which I thought was relevant to an almost “Asian” style salad.
You will need:
Half a head of red cabbage (shredded)
2 Carrots (Julienned)
4 Sprigs of spring onion (sliced)
1 small packet of sugar snap peas (sliced)
Handful of roughly chopped walnuts
125ml good quality balsamic vinegar
juice of 1 orange
Dash of soya sauce
Combine everything, including salad dressing ingredients into a large bowl and allow to “marinade” for about 30 minutes.