Red Cabbage and Fig Salad

by lisa | 28 October 2013 14:06

Fresh figs have been in the stores for the last few weeks and I figured I’d use them in my cooking while I can since it will be a whole year before I see them again. We grilled up a pork loin for dinner and had this salad along with some roasted cauliflower for a delicious fall meal.

If you are bored while you are looking at this, you can play “Find Lisa”. I don’t have any fun photshopping software so I couldn’t erase myself from the reflection in the spoon 🙂

Perfect Fall salad

Perfect Fall salad

If it’s not fig season where you are, I think this cabbage salad would also be good with another fruit like sliced/diced apples or pears. You could also sprinkle some chopped dried figs if that’s all you have available.

Here is another recipe for a salad with red cabbage (it’s my all-time favorite) and you can look here, here, and here for other recipes using figs.

Love the colors in this salad

Love the colors in this salad

 

Ingredients

Instructions

  1. Cut the head of cabbage into quarters and remove the white center core. Save 2 of the quarters for another salad or use them and double the recipe to serve 4-6 people.
  2. Slice the cabbage into thin strips and put in a large mixing bowl. Add the salt and then massage the cabbage (rub around with your hands…yes, they will get a bit purple!). This causes the cabbage to soften and release some of it’s water content. Set aside.
  3. Heat 1 Tablespoon of the olive oil in a pan over medium heat and cook the diced onion until translucent.
  4. Add in the balsamic vinegar and dried oregano and cook until the vinegar reduces down (about 5 minutes).
  5. Remove from heat and add in the honey and a few grinds of fresh pepper.
  6. Add the onion mixture to the cabbage and toss well. Drizzle with the remaining tablespoon of olive oil.
  7. Remove to a serving platter and garnish with the quartered figs and walnuts.

    Red cabbage and figs

    Red cabbage and figs

 

Red Cabbage and Fig Salad

Ingredients

  • Red cabbage, half a head, cored and sliced
  • 1 teaspoon salt
  • 2 Tablespoons olive oil, divided
  • 1 onion, diced
  • 1/2 teaspoon dried oregano
  • 60 ml (about 1/4 cup) white balsamic vinegar*
  • 1 Tablespoon honey
  • Fresh ground pepper
  • 2 fresh figs, cut into quarters
  • Optional: handful of chopped walnuts and fresh oregano leaves to garnish
  • *You could use apple cider vinegar if you don't have white balsamic

Instructions

  1. Cut the head of cabbage into quarters and remove the white center core. Save 2 of the quarters for another salad or use them and double the recipe to serve 4-6 people.
  2. Slice the cabbage into thin strips and put in a large mixing bowl. Add the salt and then massage the cabbage (rub around with your hands...yes, they will get a bit purple!). This causes the cabbage to soften and release some of it's water content. Set aside.
  3. Heat 1 Tablespoon of the olive oil in a pan over medium heat and cook the diced onion until translucent.
  4. Add in the balsamic vinegar and dried oregano and cook until the vinegar reduces down (about 5 minutes).
  5. Remove from heat and add in the honey and a few grinds of fresh pepper.
  6. Add the onion mixture to the cabbage and toss well. Drizzle with the remaining tablespoon of olive oil.
  7. Remove to a serving platter and garnish with the quartered figs and walnuts.
http://swisspaleo.ch/red-cabbage-and-fig-salad/

 

Source URL: http://swisspaleo.ch/red-cabbage-and-fig-salad/