Cabbage-apple slaw with mint, candied hazelnuts and lavender
Every now and then I enjoy a good cabbage salad but not necessarily with mayo dressing. This is a fresh and crisp cabbage salad with sweet and tangy dressing made with cider vinegar, maple syrup and creme fraiche. Since we want to layer flavours and textures I chop in a few fresh mint leaves and scatter fresh lavender flowers on top. One thing I enjoy with many salads is the crisp and nutty flavours and textures of caramelized nuts, and they particularly enhance this salad.
For a non-dairy version leave out the creme fraiche or replace it with CASHEW CREAM.
1/2 medium cabbage, thinly sliced
1 red apple, unpeeled, thinly sliced
12 mint leaves, shredded
1/3 cup chopped flat leaf parsley
1/3 cup chopped candied hazelnuts
A few fresh lavender blossoms
1 cup hazelnuts
2 tablespoon sugar
Combine hazelnuts and sugar in a skillet, cook over medium heat until caramelized shaking the pan or stirring to prevent burning. Cool and chop roughly.
2 tablespoons cider vinegar
2 tablespoons maple syrup
3 tablespoons olive oil
2 tablespoons creme fraiche or cashew cream
Combine all ingredients in a jar, shake to emulsify.
Combine shredded cabbage and apple in a bowl.
Drizzle some of the dressing over, only enough to wet it, not to drown it (keep leftover dressing for another salad).
Add mint and parsley and mix them in.
Divide into serving bowls or a platter.
Sprinkle candied hazelnuts over.