Red cabbage, almond and feta.
Cook time: NA mins | Prep time: 15 mins | Serves: 4-6
Ingredients.
1/2 red cabbage, shred with a mandolin
1/3 cup currants
60ml apple cider vinegar
125ml extra virgin olive oil
1 pomegranate, remove seeds
100g Persian feta, crumbled
1/3 cup toasted slithered almonds
5g fresh oregano, leaves only. Extra for garnish
sea salt and cracked pepper to taste
Method.
1. Add shredded cabbage to a bowl and set aside. In a jar with lid add currants, apple cider, extra virgin olive oil, 1 teaspoon sea salt and a 1/2 teaspoon cracked pepper. Shake well and let dressing sit for 10 minutes on the bench.
2. Pour the dressing over the cabbage and add the pomegranate seeds, oregano leaves mix well and transfer to a serving bowl or patter.
3. Crumble Persian feta on top, sprinkle toasted almonds, fresh oregano leaves and salt and pepper to taste.
COOKING NOTES:
Can make the dressing up to 2 days beforehand.
