Red cabbage salad with grapes

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4

Grapes complement this kale salad beautifully in a tart vinaigrette, adding sweet, fruity notes. Roasted sunflower seeds add a nutty flavor and texture. Be sure to let the salad rest for at least 20 minutes before serving to allow the kale to soften slightly and allow the flavors to meld.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

One head of red cabbage
1/4 cup olive oil
1/4 cup sunflower seeds
0.5 tsp thyme
2 tablespoons red wine vinegar
1.5 cups of grapes

Ingredient Substitution Suggestions

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Recipes with similar ingredients: red cabbage, grape, green onions, sunflower seeds, black pepper, wine vinegar, Dijon mustard, thyme

Cooking the dish according to the recipe:

In a large bowl, combine 2 tablespoons red wine vinegar with 1.5 teaspoons sugar, 1 teaspoon Dijon mustard, 0.5 teaspoon each chopped thyme and coarse salt, and a couple of pinches of black pepper. Stir in 1/4 cup olive oil.
Add half a small head of shredded red cabbage, 1.5 cups of halved seedless grapes, 1/4 cup of salted toasted sunflower seeds, and 2 tablespoons of chopped green onions to the bowl with the dressing. Season with salt and pepper to taste. Let the salad sit for at least 20 minutes and serve.

Categories:

recipe / Main courses / Side dishes / Vegetables and mushrooms / Cabbage dishes / Cabbage salads / Red cabbage / Food Network - recipes

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