We belong to an International Dinner Club. It is composed of a group of friends whose children all went to the same pre-school. As our children have graduated from the school and scattered to a variety of public and private schools, this monthly event serves to keep us close. Once a month we (the parents and our children) come together to share dishes from different cuisines from around the world. It is typically a raucous affair; this weekend’s Russia vodka party was no exception! Finding a Russian side dish that did not include beets was a challenge, but I hit gold when I stumbled across this recipe that combines cabbage with tart apples and sweet jelly. Bon Appetit
Red Cabbage Salad
Adapted from Bon Appetit
This salad combines tart, sweet and nutty into a delightful salad.
Serves eight as a side salad.
4 cups red cabbage, thinly sliced (about ½ a cabbage)
1 large granny smith apple, unpeeled, coarsely grated, divided
½ cup walnut halves, toasted, divided
3 tablespoons lingonberry preserves (I used red currant jelly)
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
½ cup canola oil
Whisk together preserves, mustard, and vinegar, gradually add oil. Season dressing to taste with salt and pepper.
Reserve 1/4 of grated apple and several walnut halves for garnish. Toss cabbage, apple, and walnuts in large bowl. Toss with enough dressing to coat. Season to taste with salt and pepper. Garnish with reserved grated apple and walnut halves and serve.
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