Cabbage salad with prunes and walnuts
4 servings
20 minutes
Cabbage salad with prunes and walnuts is an exquisite combination of freshness and depth of flavor. Crunchy cabbage, aromatic carrots, and sweet-tart prunes create a harmonious blend, while walnuts add richness and pleasant texture to the dish. Lime adds a zesty tang, and mayonnaise makes the taste more delicate. This salad is especially popular for its lightness and health benefits: vitamins, fiber, and healthy fats make it an ideal choice for healthy eating. The origin of this recipe is not directly linked to traditional Thai cuisine; however, the combination of ingredients and balance of flavors remind one of Asian gastronomy principles. Such a salad can be served as a standalone dish or as an accompaniment to hot meat and fish delicacies.
1
Wash the prunes and soak them in warm water for 10 minutes. Remove the tough outer leaves from the cabbage, cut it in half, and remove the core. Shred the leaves thinly. Peel the carrot and grate it on a coarse grater.
- Pitted prunes: 100 g
- White cabbage: 0.5 piece
- Carrot: 1 piece
2
Mix cabbage with carrot, drizzle with lime juice, add salt, and thoroughly mash with force.
- Lime: 1 piece
3
Drain the prunes in a colander and cut them into small pieces. Chop the nuts into coarse crumbs. Add prunes, nuts, and lime zest to the cabbage. Mix and refrigerate for 20 minutes. Before serving, dress with mayonnaise.
- Pitted prunes: 100 g
- Shelled walnuts: 100 g
- Lime: 1 piece
- Mayonnaise: 2 tablespoons
