Red Cabbage Salad with Papadum Chips
Healthy, because
Even smarter
A healthy intestine is extremely important, because it is the largest immune organ in the body. It contains 70 percent of the defence cells in the body. Healthy intestinal flora goes hand in hand with a strong immune system. Dietary fibers promote health, and they are not only found in whole wheat products, but also in red cabbage.
You can store a whole red cabbage in the vegetable compartment of the refrigerator for up to three weeks without any problems. Even cut heads will stay fresh for weeks if you cover them with cling film; however, they lose their high vitamin C content relatively quickly, which is why long storage of cut red cabbage is not recommended.
Ingredients
- For the salad
- 18 ozs Red cabbage
- 2 Tbsps Vinegar
- 3 Tbsps lemon juice
- 2 Tbsps Orange juice
- 3 Tbsps vegetable oil
- 1 Tbsp Whipped cream
- ½ tsp Caraway
- freshly ground peppers
- 2 Tbsps finely chopped parsley
- For Papadum
- 8 Papadam
- 10 ozs vegetable oil (for frying)
Preparation steps
Cut cabbage into quarters, remove core and slice cabbage into strips. Mix cabbage with 2 tablespoons vinegar and let stand about 15 minutes, stirring occasionally.
To make the dressing: Whisk lemon and orange juices, caraway seeds, pepper to taste, cream, and oil.
Carefully rinse cabbage under lukewarm water and squeeze to remove liquid. Toss cabbage with dressing and sprinkle with parsley.
To make papadum: Heat oil in a small frying pan. In batches, fry papadum until crisp, 5-7 seconds per side. Lift out with a slotted spoon and drain on paper towels.
Serve papadum with red cabbage salad.
