Red and Green Cabbage Salad Dressed with Cumin Seeds & Sherry Vinegar


Yields: 4-6 servings

•   3 slices bacon, ¼-inch thick, optional
•   1 small red cabbage, outer leaves removed (about 12 oz)
•   1 whole green cabbage, outer leaves removed (about 1 lb)
•   6 tablespoons Spanish sherry vinegar, or Red wine vinegar
•   ½ teaspoon cumin Seeds
•   Salt & pepper, to taste
•   Baby carrots
•   1 whole golden delicious apple, peeled, cored, and finely diced
•   3 tablespoons fresh parsley, finely diced
•   3 tablespoons walnuts, chopped and lightly toasted
•   3 teaspoons sugar
•   2 tablespoons virgin olive oil


Heat a non-stick sauté pan and fry the bacon over medium heat until crisp and golden. Remove and drain on paper towels. When cool, dice the bacon.

Meanwhile, bring 5 to 6 quarts of salted water to a rolling boil in a large saucepan. Split the cabbages in half lengthwise, remove the stalk and core, and shred as for coleslaw, keeping the shreds of each cabbage separate. First blanch the red cabbage in the boiling water for 1 minute. Remove with a slotted spoon and immediately transfer to an ice bath. Drain thoroughly and set aside in a bowl. Repeat for the green cabbage and set aside in a separate bowl.

Bring the vinegar to a boil in a small saucepan. Pour half of the hot vinegar over the red cabbage and half over the green cabbage. Toss each cabbage well. Sprinkle the cumin seeds evenly over each bowl of cabbage, season with salt and pepper, and set aside for 20 minutes to allow the cabbage to pickle.

Bring 2 cups of salted water to a boil in a small saucepan and cook the carrot for about 5 minutes, or until tender. Remove and immediately transfer to an ice bath. Drain and add to the green cabbage together with the reserved bacon, diced apple, parsley, walnuts, sugar and olive oil.

Combine all of the ingredients in a large mixing bowl and toss together thoroughly. Adjust seasonings if necessary and serve immediately.