This dish was inspired by a salad I had many years ago from La Ferme de Foie Gras in Antibes who did the best salads in town. I’ve tried to recreate the salad here and I think I’m pretty close, even if I do say so myself. I was invited to a friend’s BBQ over the weekend and I offered to take a couple of salads. I love coleslaw at a BBQ but the mayonnaise can spoil in the heat so this curried cabbage salad is a great alternative. It went down well at the BBQ and I hope you enjoy it as much as my friends did. Make it an hour or so ahead to allow the curry flavour to develop.
Ingredients
¼ head of white cabbage
¼ granny smith apple
½ handful of sultanas or raisins
½ handful of walnuts, roughly chopped
1tbsp curry powder
2tbsp chopped coriander
1tbsp white balsamic vinegar
Olive oil
Salt and Pepper
Method
Using a mandolin or a very sharp knife carefully slice the cabbage into very fine slices. Do the same with the granny smith apple then transfer both to a large mixing bowl. Add the curry powder, sultanas, walnuts, coriander, white balsamic vinegar, salt and pepper and enough olive oil to dress the salad.
