Christmas is not the time of year when we eat the most salad, and it’s a bit of a shame because the rich Christmas food could really use a bitter and fresh contrast. This is what I’ve tried to incorporate into this salad, which over time has become one of my own Christmas classics.
Recipe for salad with red pointed cabbage, roasted kale, pickled cranberries, and walnuts
Christmas is not the time of year when we eat the most salad, and that’s a bit unfortunate because the rich holiday food really benefits from a bitter and fresh counterbalance.
I’ve tried to incorporate that into this salad, which over time has become one of my own Christmas classics.
Servings: persons
Salad with Red Pointed Cabbage, Roasted Kale, Pickled Cranberries, and Walnuts
Christmas is not the time of year when we eat the most salad, and it’s a bit of a shame because the rich Christmas food could really use a bitter and fresh contrast. This is what I’ve tried to incorporate into this salad, which over time has become one of my own Christmas classics.
Ingredients
- 0.5 pcs. Pointed Cabbage Red
- 0.5 pcs. Lemon Juice From half a lemon
- 100 gram Cane Sugar
- 1 pcs. Cinnamon Stick
- 100 gram Apple Cider Vinegar
- 100 gram Cranberry Fresh or frozen
- 2 leaves Kale
- Butter For frying
- 75 gram Walnuts
- 15 gram Dijon Mustard
- 28 gram Oil Nut oil
- Coarse salt
- Pepper From a grinder
Instructions
- Finely slice the red pointed cabbage with a sharp knife, toss it with lemon juice and a little salt, and let it marinate for about ½ hour.
- Meanwhile, bring the raw sugar, cinnamon stick, and apple cider vinegar to a boil in a pot.
- When it boils, remove from heat and pour over the cranberries.
- Let the cranberries cool slightly in the brine.
- Remove the stalk from the washed kale, and cut the leaves into smaller pieces.
- Roast the kale in a pan with a little butter, and season with salt and pepper.
- Roast the walnuts in a dry pan.
- Blend 1/3 of the pickled cranberries with Dijon mustard and nut oil, and season with salt and pepper.
- Toss the blended cranberry vinaigrette with the red pointed cabbage, and arrange at the bottom of a dish.
- Top with the roasted kale leaves, the remaining cranberries, and the walnuts.
Notes
TIP: Top the salad with roasted pears or apples. Replace the walnuts with roasted chestnuts. Use lingonberries instead of cranberries.
Substitute red pointed cabbage with Savoy cabbage or regular pointed cabbage.
The salad is good with slightly rich Christmas food, e.g., roast duck, pork roast, meatballs, or sausage.
Substitute red pointed cabbage with Savoy cabbage or regular pointed cabbage.
The salad is good with slightly rich Christmas food, e.g., roast duck, pork roast, meatballs, or sausage.