Modern San Andrés Cabbage Salad
Ingrediënten
For the Dressing:
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- Salt and freshly ground black pepper to taste
- 1 garlic clove minced
- 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 drained and cut into ¼-inch slices
- 2 thin slices pineapple cut into small wedges
- 8 thin slices medium tomato
- 8 thin slices medium green bell pepper
- 8 thin slices medium red onion
- ¼ cup cooked corn kernels
- 1 cup coarsely grated carrot about 2 medium
- Salt to taste
Instructies
- Prepare the Modern Dressing: In a small bowl, whisk together olive oil, fresh lemon juice, salt, black pepper, minced garlic, ground cumin, and chopped parsley.
- Set aside.
- Assemble the Modern Salad: Arrange shredded cabbage on a serving platter.
- Scatter hearts of palm, pineapple, tomato, green pepper, and red onion over the cabbage.
- Sprinkle with corn, carrot, and salt.
- Drizzle with Modern Dressing: Pour the modern dressing evenly over the salad.
- Chill and Serve: Refrigerate the salad for at least 2 hours to allow the flavors to meld.
- Serve chilled.
Notes / Tips / Wine Advice:
Feel free to use red onion for added color and flavor.
Experiment with different varieties of tomatoes for a visually appealing and tasty twist.
This modernized San Andrés Cabbage Salad maintains the influence of Canary Islands with a contemporary touch. Enjoy the vibrant flavors and textures in this revitalized version!
Experiment with different varieties of tomatoes for a visually appealing and tasty twist.
This modernized San Andrés Cabbage Salad maintains the influence of Canary Islands with a contemporary touch. Enjoy the vibrant flavors and textures in this revitalized version!
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