A salad of cabbage and apples in a sweet-sour dressing.
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2 servings
Preparation 10 min Cooking 5 min Standing 1 h
230 calories per serving
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Ingredients
2 tbsp | white vinegar | | 30 mL |
1 tbsp | brown sugar | | 14 g |
1 tbsp | canola oil | | 15 mL |
2 tbsp | water | | 30 mL |
2 tbsp | mayonnaise | | 30 mL |
1/4 tsp | paprika | | 1 g |
2 3/4 cups | Savoy cabbage, or green , thinly sliced | | 200 g |
2 | green onions/scallions, thinly sliced | | 30 g |
1/2 | apples, green, Granny Smith type, thinly sliced | | 90 g |
1 pinch | salt [optional] | | 0.1 g |
Before you start
A mandolin will make slicing easier.
Method
- Put the vinegar, brown sugar, oil and water in a saucepan. Heat 4 min over medium heat. Remove the pan from the heat then add the mayonnaise, paprika, salt, and pepper and mix well. Set aside.
- Prepare the cabbage and green onions. Thinly slice them and put the slices in a salad bowl. Peel, core and thinly slice the apple(s), then add the slices to the bowl. Pour in the vinaigrette and mix well. Adjust the seasoning.
- Cover with plastic wrap and chill in the refrigerator for at least 1 h before serving.
Remarks
The salad can be kept up to 1 day in the refrigerator.
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