Cabbage and horseradish salad
Cabbage should be tight and firm; it should feel heavy for its size. The outer leaves should be shiny and crisp, the exception being the savoy cabbage, which has a loose head and crimped leaves with a matte finish. Avoid cabbages that have been stripped down to the heart.
Ingredients
3 cups red or white cabbage - sliced
extra virgin olive oil
4-5 tbsp red wine vinegar
salt and pepper
2-3 tbsp fresh horseradish root
Method
Finely slice 3 cups red or white cabbage. Dress with 1/4 cup extra virgin olive oil and 4-5 tbsp red wine vinegar. Season with salt and pepper and mix well. Marinate for an hour, mixing every 10 minutes. Just before serving, finely grate 2-3 tbsp fresh horseradish root onto the cabbage and mix well.
To serve
Serve with grilled beef or seared tuna.
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