I still have most of the enormous white cabbage, despite my best efforts to eat the thing. Last night, I made a version of this salad, some potato salad (recipe to follow) and served them with a nutburger made from a packet mix I bought in Amsterdam. The cabbage salad was really good, and my version of it goes thus:
approx 1.5 cups grated cabbage
1 tiny onion, chopped fine
1 red eating apple, grated without peeling
< 1 tsp sugar (all that was left in the container)
1 tbl cider vinegar
A good twist or two of black pepper
1/4 cup Sour Supreme.
Combine the cabbage, onion and apple in a big bowl. Combine the other ingredients in a small bowl. Put both bowls separately in the fridge for at least 20 minutes, then add the dressing to the big bowl, mix and refrigerate until needed.
I have more apples in the box, so I think I’ll be making more of this, once I’ve worked out a better way of grating the cabbage.
It’s disgustingly hot here in Scotland at the moment, and my mind has turned to salad. I came up with the following, based on this dead animal recipe and adapted to the ingredients I had, and the fact that I don’t like celery!
1 cup brown basmati rice
1 tin of chinese ‘mock duck’ or similar wheat gluten product
1 tin chick peas
1 tin red kidney beans
2 (Granny Smith) apples
1 100g tub of olives in oily dressing stuff (basil, garlic and chili in this case)
1 green pepper
1 spring onion
Put the rice on to cook as normal.
Drain the gluten and dice. Put it in your big salad bowl.
Open the tins of beans and put them in a sieve to drain.
Quarter the olives and put them in the bowl. You can chop them smaller if you have more patience than me. Bung the oil in too. You’ll probably have to wash your hands at this point.
Chop up the pepper and throw it in. Core and chop the apples, and add them to the mixture. Ditto the spring onion.
Add the beans and mix it all up.
When the rice is done, add it to the bowl, mix it all up again, allow to cool and chill. If necessary, add a tiny bit of salad dressing just before serving.
Alas, I made too much rice (the recipe above gives the right quantity) and will have to leave the salad till tomorrow while I work out what to with the leftover rice. I have been nibbling, though.