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| Red Cabbage Salad |
Ingredients
1/2 head of red cabbage
Sauce:
50 ml extra virgin olive oil
1/2 lemon juice
1 tablespoon and 1 teaspoon salt
pepper
Cooking Instructions
First remove and throw away the white centre of the cabbage. Cut it in thin slices (julienne cut) on a wooden board. Put into a large sieve. Sprinkle one tablespoon salt all over and squeeze the cabbage pieces with your hand. Put aside for at least half an hour. This way the cabbage would soften and won't be bitter. Wash, drain and place in a service plate. Pour the sauce on top and blend well. This salad would taste even better if you let it rest for another thirty minutes.
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