Making Red Cabbage Salad Soaked shallots, celery, with vinegar dressing, Dijon mustard and sour cream. Sprinkled with fried walnuts nuts. Share with friends: 
Photo of the dish: Kon Pulos Time: 55 min. Difficulty: Easy Servings: 8 – 10 The recipes use volumetric containers of 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1/2 tbsp. walnuts
- 1 medium shallot, chop
- 1 small head of red cabbage, chop
- 1 tsp coarse salt, and also to taste
- 1/2 tsp ground black pepper
- 2 tbsp. l red wine vinegar
- 2 tbsp. l fresh lemon juice
- 1 tbsp. l Dijon mustard
- 1 tbsp. l Sahara
- 1/4 Art. olive oil
- 1/4 Art. sour cream or cream
- 2 stalks of celery, thinly cut into slices
- 3 heads of endive, cut off the bottom
Recipes with similar ingredients: walnuts, shallots, cabbage red-headed, wine vinegar, lemon juice, Dijon mustard, sour cream, cream, celery, endive salad
Recipe preparation:
- Mix red cabbage with a teaspoon of salt in a large bowl. Soak shallots in a bowl with melt water for 10 min., then drain and rinse.
- Preheat the oven to 180 ° C. Spread walnuts on baking sheet, place in the oven and bake until golden brown, about 12 minutes
- Prepare dressing: beat vinegar in a salad bowl, lemon juice, Dijon mustard, sugar and ground pepper, and, not stopping whipping, pour in olive oil and then sour cream. Stir in red cabbage, celery and shallots. Cover and place in a cold place for 30 minutes. or more (up to 6 hours).
- Before serving, cut endive lengthwise into thin slices and add to the salad bowl, salt and season with ground pepper, mix. Distribute the salad in portions and sprinkle on top walnuts.
