Cabbage Salad, San Andrés Style
Cabbage Salad, San Andrés Style
This Cabbage Salad, San Andrés Style, brings the flavors of the Canary Islands to your table with the delightful addition of pineapple. Recreate the taste of a charming village with this layered salad inspired by the cuisine of La Palma.
Ingrediënten
Makes 4 Servings:
For the Dressing:
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- Salt
- Freshly ground black pepper
- 1 garlic clove mashed
- ¼ teaspoon ground cumin
- 2 tablespoons finely chopped fresh flat-leaf parsley
For the Salad:
- 1 small head about 1 pound green cabbage, finely shredded
- 16 hearts of palm canned or jarred, drained and sliced
- 2 thin slices pineapple cut into small wedges
- 8 thin slices medium tomato
- 8 thin slices medium green bell pepper
- 8 thin slices medium onion
- ¼ cup cooked corn kernels
- 1 cup coarsely grated carrot about 2 medium
- Salt
Instructies
Prepare the Dressing:
- In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, salt, black pepper, mashed garlic, cumin, and chopped parsley.
Assemble the Salad:
- Arrange a bed of finely shredded cabbage on a serving platter.
- Scatter hearts of palm, pineapple wedges, tomato slices, green bell pepper slices, and onion slices over the cabbage.
- Sprinkle the salad with cooked corn, coarsely grated carrot, and a pinch of salt.
Drizzle with Dressing:
- Pour the prepared dressing over the salad.
Notes / Tips / Wine Advice:
Serve the Cabbage Salad at room temperature or refrigerate for at least 2 hours to chill before serving cold.
Enjoy the unique blend of flavors in this San Andrés Style Cabbage Salad!
Enjoy the unique blend of flavors in this San Andrés Style Cabbage Salad!
