Coleslaw with Sardines & Red Cabbage
This dazzling winter coleslaw with sardines and red cabbage is especially good for the cold season.
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | head | red cabbage |
| 1 | can | Portuguese tinned sardines in spicy olive oil |
| 300 | g | lamb's lettuce |
| 100 | g | nuts (eg hazelnuts, chopped walnuts) |
| 25 | g | sugar |
| 20 | ml | water |
For the red cabbage marinade:
| Ingredients (4 servings) | ||
|---|---|---|
| 50 | ml | orange juice |
| 100 | ml | vinegar |
| 5 | tablespoon(s) | apple sauce |
For the dressing:
| Ingredients (4 servings) | ||
|---|---|---|
| 100 | ml | oil |
| 20 | ml | vinegar |
| 1 | tablespoon(s) | mustard |
| 1 | tablespoon(s) | mayonnaise |
| 1 | tablespoon(s) | tahini |
| salt | ||
| pepper | ||
| sugar | ||
- Finely chop the red cabbage and marinate in orange juice, vinegar and apple sauce for 24 hours.
- Blend the vinegar, mustard and mayonnaise with a hand blender, then add the oil and tahini until you have a thick dressing. Season the dressing with salt, pepper and sugar.
- For the caramelised nuts, put the sugar, water and nuts in a saucepan and let them caramelise, stirring constantly until the sugar crystalises and coats the nuts.
- Place the nuts on baking paper to cool ensuring they are separate and do not stick together.
- Mix the lamb's lettuce, marinated red cabbage and dressing together and serve. Sprinkle with the caramelised nuts and arrange a sardine on top.