Savoy cabbage slaw with sour cream, apple and caraway
This sprightly salad is a delicious alternative to traditional coleslaw. It's great with spicy ribs, roast chicken, crumbed veal or a simply grilled steak.
Slaw with sour cream, apple and caraway. Photo: Marina Oliphant
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80ml extra virgin olive oil
3 tbsp sour cream
3 tbsp quality mayonnaise
Juice of 1 lemon
30ml red wine vinegar
1 1/2 tbsp castor sugar
3 tsp salt
Freshly ground black pepper
1 small savoy cabbage, core cut out, outer leaves removed, leaves separated
1/2 red onion, finely diced
2 granny smith apples, skin on, sliced into matchsticks
4 tsp caraway seeds, ground lightly
In a large bowl, combine the oil, sour cream, mayonnaise, lemon juice and vinegar. Season generously with sugar, salt and heaps of black pepper and set aside.
Bring a large pot of water to the boil and salt it well, add the leaves of the cabbage and cook for 2 minutes. Lift out of the water with tongs and plunge into iced water to refresh, then drain in a colander.
Slice the cabbage into 1cm-wide ribbons. Toss the cabbage, onion and apple with the dressing and half the caraway seeds, and mix with your hands once or twice. Pile on a plate and sprinkle over more caraway seeds.