Low FODMAP | Vegan | Dairy free | Gluten free
Serves 2
Ingredients
- 1/2 red cabbage, thinly sliced
- 2 tbsp of apple cider vinegar
- 2 tbsp of extra virgin olive oil
- 2 tbsp of caraway seeds
- Generous pinch of salt, to taste
- Freshly ground black pepper
How to make crunchy red cabbage salad with caraway seeds
Slice red cabbage thinly and add to a bowl. Add olive oil, vinegar and salt, and with clean hands, scrunch these together.
The more salt and vinegar, the softer the cabbage will become over time. Drain excess liquid and more oil before serving, if needed.
This salad is great with some crunch to it, so make this salad about 30 minutes before you want to serve it or it can turn into more like soft sauerkraut.
Right before serving, sprinkle cabbage very liberally with caraway seeds. These are a crucial flavour factor so don’t be shy. Taste test as you go and add more as needed.
This crunchy cabbage salad goes great with crumbed fish fillets and a good mayonnaise like Thomy.