Crunchy Salad Starter
|White cabbage head||1 Small|
|Coarse salt||To Taste|
|Golden raisins||1⁄2 Cup (8 tbs)|
|Lemon||1⁄2 , juiced|
|Prepared mustard||1 Teaspoon|
|Olive oil||3 Tablespoon|
|Chopped walnuts||1 Cup (16 tbs)|
1 Trim the cabbage, pulling off any withered leaves, the hard core and side leaves. Wash the remainder. Dry and shred them finely with a large kitchen knife. Sprinkle with coarse salt and leave for about 30 minutes to draw out excess moisture.
2 Soak the raisins in warm water for 10 minutes.
3 Clean the celery. Wash, dry and dice it. Peel and core the apples, then dice, sprinkle with lemon juice.
4 Drain the shredded cabbage, dry it on absorbent paper and put into a salad bowl with the celery. Mix well.
5 Make a dressing by blending together the mustard, vinegar and oil, season with salt and pepper and stir well. Pour this over the cabbage and celery and mix well but do not crush the ingredients.
6 Drain and dry the raisins and add them to the bowl, together with the nuts and diced apple. Stir again and serve immediately.