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Red cabbage and khorasan wheat salad with creamy vinaigrette dressing

Red cabbage and khorasan wheat salad with creamy vinaigrette dressing

A salad of khorasan wheat boiled in apple juice with chopped red cabbage and finely sliced blanched Brussels sprouts makes a delicious dish when combined with a vinaigrette made from cream, mustard, vinegar, honey, salt and pepper. Dried cranberries provide a lovely contrast to the taste of the mustard and raw red cabbage.

Ingredients

  • 200 g khorasan wheat
  • 300 g apple juice
  • 6 g salt
  • 300 g finely chopped red cabbage
  • 150 g blanched brussels sprout thinly sliced
  • 100 g cranberries
Creamy vinaigrette:
  • 10 portions

Boil the khorasan wheat in apple juice and salt for about 25 min. or until tender, but with a bit of bite. Pour off any surplus juice from the khorasan and let cool. Combine the khorasan, red cabbage, Brussels sprouts and cranberries – set aside a few cranberries for garnish.

Creamy vinaigrette

Combine the double cream, mustard, vinegar, honey, salt and pepper and beat well. Season to taste.

Stir the dressing into the salad and arrange in a large dish. Garnish with cranberries.