It was that time again. I was taking inventory of what I had on hand before making a grocery run when my neighbor popped over with a gift of honey from his hives! When his bees are productive, I’m among the lucky friends who receive some of their small and mighty bounty. More inspiration.
Back to the frig. Upon spotting half a head of red cabbage, my first thought was to do a cooked sweet/sour style dish perhaps using the honey. But with summer temperatures in the 90sF here, I opted not to heat up the kitchen. Recalling a salad I had years ago I decided to see if I could remember the flavors and recreate it. It was simple enough that I got it right on the first try. Sweet, tangy, crunchy, chewy. This showstopper has it all.
I am happy to help you use your leftover cabbage, previously starring in Asian curry bowls and as a tortilla topper. This time your cabbage plays the leading role.
- Half a large head or one small head red or purple cabbage, shredded
- ¼ cup red wine vinegar
- ¼ cup honey
- ½ cup golden raisins
- 1 cup chopped toasted walnuts
- Salt, the finer the better (optional)
Dissolve the honey by whisking it in the vinegar in a large mixing bowl. Add the remaining ingredients and sprinkle with a pinch or two of salt, mix to combine and let the salad sit for at least 30 minutes, longer or overnight. As it sits it will only get better. Keep leftovers in the frig.