March 29, 2017 / 00:33
HEALTHY & COOL RECIPES by OZNUR CEVIK
SAVOY CABBAGE SALAD
For the dressing, whisk together ⅓ cup olive oil, ⅓ cup cider vinegar, 3 tablespoons honey, a few pinches salt, and fresh ground pepper.
5 June 2014 Thursday 00:40
- 1 head Savoy cabbage (avoid substituting green or red cabbage)
- 2 apples
- ½ cup walnuts
- ⅓ cup olive oil
- ⅓ cup cider vinegar
- 3 tablespoons honey
- Fresh ground pepper
For the dressing, whisk together ⅓ cup olive oil, ⅓ cup cider vinegar, 3 tablespoons honey, a few pinches salt, and fresh ground pepper. If desired, toast the walnuts by placing them in a dry skillet over low heat for several minutes, stirring frequently, until slightly browned and fragrant. Immediately remove from the heat into a bowl. Thinly slice the savoy cabbage. Core the apples and chop them. (If not eating immediately, sprinkle with a bit of lemon juice.) Using a vegetable peeler, make shavings of parmegano cheese, enough for around ½ cup.
To serve, place savoy cabbage on a serving plate, garnish with apples, walnuts, cheese, and dressing.
By TUNA DIS METYA
Tags: SAVOY CABBAGE SALAD, SAVOY, CABBAGE, SALAD
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