Recipe Red cabbage salad with sour dressing

To prepare this dish

Ingredient list

Cabbage salad

1 red cabbage
1 cucumber

Marinade

2 oranges for juicing
3 tbsp wallnut oil
1 tbsp cider vinegar
dash grenadine syrup
QS cumin powder
salt
ground black pepper

Cream sauce

200 g Cooking cream sour taste
1 tsp flower honey
wallnut oil
salt

Plating

1 pomegranate
1 Granny Smith apples
walnuts
Seasonal herbs and flowers

Elle & Vire products used

Cooking cream sour taste

The recipe,
step by step

1. 1

   Cabbage salad

   • Quarter the red cabbage and slice very thinly.
   • Wash in cold water and drain.
   • Peel and finely julienne the cucumber.
2. 2

   Marinade

   • Juice the orange, add the other ingredients as for a vinaigrette.
   • Marinate the cabbage and cucumber in this mixture.
   • Season with salt and pepper.
   • Keep chilled until ready to plate.
3. 3

   Cream sauce

   • In a mixing bowl, combine the cream, honey and walnut oil.
   • Season with salt and pepper.
   • Add a dash of walnut oil.
4. 4

   Plating

   • Cut the pomegranate in half and remove the seeds.
   • Thinly slice the apple and overlap in a rose pattern.
   • Spoon the lightly drained cabbage salad into the centre of the ring.
   • Top with walnut pieces.
   • Spoon the cream sauce around and garnish with the pomegranate seeds, flowers and fresh herbs.
   Chef's tip

   Chef ’s tip : With Cooking Cream Sour Taste, you can prepare all kinds of cold sauces and dressings as well as healthy dips!

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A few words about the author…

Jean-Michel Bardet

Jean Michel Bardet has held a series of positions in major establishments both in France and abroad for several years. He joined Olivier Bellin at his Hong Kong restaurant “The Ocean”, which obtained its first Michelin star less than 8 months later. Back in France, he worked at the Moulin de l’Abbaye, a Relais & Châteaux in Brantôme (Périgord), obtained 3 Gault & Millau® Toques for the restaurant and was awarded the Gault & Millau® 2018 South-Western Excellence Techniques Trophy. His experience abroad (North America, London, Hong Kong, Shanghai) has allowed him to be an ambassador of French gastronomy while remaining connected with cuisines from all over the world. Inspired by the flavour and texture of Cooking Cream Sour Taste, Jean-Michel Bardet has created recipes that are in harmony with international trends.