Recipe Tip: Coleslaw with Sardines & Red Cabbage
Top Recipe for 4 Persons. All ingredients and tips for getting it right. This dazzling winter coleslaw with sardines and red cabbage is especially good for the cold season.
- 1 headred cabbage
- 1 canPortuguese tinned sardines in spicy olive oil
- 300 glamb's lettuce
- 100 gnuts (eg hazelnuts, chopped walnuts)
- 25 gsugar
- 20 mlwater
- 50 mlorange juice
- 100 mlvinegar
- 5 tablespoonapple sauce
- 100 mloil
- 20 mlvinegar
- 1 tablespoonmustard
- 1 tablespoonmayonnaise
- 1 tablespoontahini
Step 1Finely chop the red cabbage and marinate in orange juice, vinegar and apple sauce for 24 hours.
Step 2Blend 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.
Step 3For 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.
Step 4Place the nuts on baking paper to cool ensuring they are separate and do not stick together.
Step 5Mix the lamb's lettuce, marinated red cabbage and dressing together and serve. Sprinkle with the caramelised nuts and arrange a sardine on top.