Red cabbage salad with baked cherry, apple and toasted sesame
½ red cabbage
40 g of sesame
½ cup cherry vinegar or other dark fruit vinegar
4 tbsp. cold-pressed rapeseed oil
2-3 tbsp. acacia honey
freshly ground pepper
200 g baked cherry (see recipe below)
Cut red cabbage very thin and put them in a bowl.
Cut apples in thin slices and mix them with red cabbage in the bowl.
Roast the sesame in a dry pan until they start to get light roasted, and sprinkle them with a little salt, and let them cool slightly off, before adding them to the bowl.
Now mix red cabbage salad with vinegar, oil, honey, salt and pepper and let it marinade for 1 hour before serving.
Add the baked cherries to the salad and serve it.
Serve the salad as a light salad for lunch or together with the traditional Christmas roast or duck.
200 g whole cherries (frozen can be used)
2 tbsp. Cherry vinegar, or other fruit vinegar
2 tbsp. olive oil
1 Tbsp. honey
Salt and pepper
Put the cherries in an ovenproof dish, add vinegar, oil, honey, salt and pepper.
Bake the cherries for 10-12 minutes at 170 degrees, so they just get soft and get marinated.
Take the cherries out of the oven and let them marinated for approx. 30 minutes before adding to the salad.
Tip: Cherries can also be kept in a jar and be served with slices of cold meat or strong cheese.