Red Cabbage, Carrots, Smoke Almonds | CUESA

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Red Cabbage, Carrots, Smoke Almonds


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


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

For the dressing:

sour cream ⅔ cup/150g
pickling liquor from the onion¼ cup/60ml
Dijon mustard 1 teaspoon
grain mustard 1 teaspoon
poppy seeds 1 tablespoon


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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