Red Cabbage and Fig Salad

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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 🙂

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.

 

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.
   

   Red cabbage and figs

 

 

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