Red Cabbage, Carrots, Smoke Almonds | CUESA

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Red Cabbage, Carrots, Smoke Almonds

Source:

Nigel Slater, Greenfeast: Autumn, Winter

Crisp, crunchy, sour, and smoky. A cabbage salad for a winter’s day.

Should smoked almonds prove elusive, make your own by mixing smoked salt with a little paprika and peanut oil, then toast in a dry pan, before adding the whole almonds.

Serves 4

INGREDIENTS

a red onion
3 tablespoons malt vinegar 
5 tablespoons/75ml cider vinegar 
½ cup/120ml water 
 1 teaspoon yellow mustard seeds
1 lb/450g red cabbage 
9 oz/250g carrots 
a pear
a handful or two smoked almonds 

For the dressing:

⅔ cup/150g sour cream
¼ cup/60ml pickling liquor from the onion
1 teaspoon Dijon mustard 
1 teaspoon grain mustard 
1 tablespoon poppy seeds 

PREPARATION

Peel the onion and finely slice into rings. Warm the vinegars, water, and the mustard seeds in a small saucepan and add half a teaspoon of salt and the onion. Bring to a boil, then remove from the heat, cover, and let pickle for twenty-five minutes.

Finely shred the red cabbage. Peel the carrots, then slice them into long shavings with a vegetable peeler. Halve, core, and slice the pear. Toss the cabbage, carrots, and pear with a little of the onion pickling liquid.

Make the dressing: lightly beat the sour cream, onion pickling liquor, mustards, and poppy seeds. Fold the dressing into the shredded cabbage, carrots, and pear. Finally, add the smoked almonds and the pickled onions, drained of their remaining pickling liquor.

Reprinted with permission from Greenfeast: Autumn, Winter by Nigel Slater, copyright © 2020. Published by Ten Speed Press, an imprint of Penguin Random House.” Photography copyright: Jonathan Lovekin © 2020.

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