Rhubarb Red Cabbage Salad

Spring kisses Winter! A recipe from 2** Chef Tanja Grandits. 

This is a typical 2** Chef dish. You need a lot of planning ahead and at least one day prior the cooking to prepare the Pink Pickled Ginger. A second helper in the kitchen (Sous Chef) would be nice too.

But I worked alone and did a bake on the side too. 

The combination of the winter veg red cabbage and the early spring rhubarb is very new to me. But it works just fine with all the added elements.

Recipe for 3:

Dressing:

75 ml raspberry vinegar, 3 tbsp maple syrup, 

1/4 tsp salt, 1 small cinnamon stick, 1 tsp coriander seeds

Salad:

1 red onion, 40 g dried cranberries, 350 g red cabbage, 1/2 tsp salt, 350 g rhubarb, 2 tbsp raspberry vinegar, 2 tbsp maple syrup, 3 tbsp grapeseed oil, 1/4 bunch cilantro leaves, 40 g toasted pecans

4 tsp Pink pickled Ginger ( see last blog)

To prepare the dressing, put all the ingredients in a small pot and bring to a boil. Cut the heat. Cover and let it sit 10 min.

Peel the red onion and slice it in fine strips. Put in a small bowl, add the cranberries and pour the dressing through a fine mash sieve over them.

Cut the red cabbage in fine strips, discard the hard part. Add the salt and knead with your hands for 5 min. Let it sit for 15 min.

Clean the rhubarb and cut it in 3 cm chunks. Put it in a pot with raspberry vinegar and maple syrup. Cook for 3 to 5 min, but not too soft.

Use a big bowl and bring together the cabbage, rhubarb, onions with dressing. In a dry pan toast the pecans and roughly chop them. Pick the leaves off the cilantro.

Spoon the pink pickled ginger on top.

This is a crazy but very tasty salad and it is worth the time you spend in the kitchen.