Always curious about the reason for the colour of the red cabbage, I recently learnt that the nature of the soil as in its ph value gives the cole vegetable its colour.
While we do know that many consider cabbage with vinegar as a good hangover remedy, there is a cabbage lore which probably precedes this remedial tactic. So the lore goes as that Egyptian pharaohs would eat large quantities of cabbage before a night of drinking as they believed that cabbage consumption would allow them to drink more alcoholic beverages without feeling too much after effects.
A weekend coming up, you can be a pharaoh and get cracking on some cabbage. Crisp, delicious, nutritious and useful this salad recipe is a winner in every way.
Take half a red cabbage, wash it well, dry it well. Now chop in thin long strips. Keep aside. Next halve grapes, black or green, longitudinally. Cut tomatoes into cubes. If you wish to use cherry tomatoes do the same to the tomatoes as you have done to grapes. I used about 15 grape pearls and 2 medium sized fresh tight tomatoes. Toast a handful of pine nuts, they are expensive, be alert and do not burnt them while toasting like yours truly did. Take about 50 grams of flavoured paneer. Mix everything but use only half the paneer. This is important to note because when you dress the salad the paneer crumbles a bit much. So it is a good idea to allow only half the portion of paneer to blend well into the leaves. I also like to save aside a few of the pine nuts for topping.
For the dressing, in a bowl, take 2 tbsp extra virgin olive oil, 2 tbsp balsamic vinegar, salt to taste, a dash of oregano, a dash of sugar and some cracked pepper. Mix well with a spoon until the sugar dissolves.
About half an hour before serving, dress the salad well. Top with the balance paneer roughly cubed and the kept-aside pine nuts.
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