Green cabbage, pine nut, currant and parmesan salad
6 servings
30 minutes
This salad of green cabbage, pine nuts, raisins, and parmesan is an exquisite blend of textures and flavors inspired by French cuisine. Its base is fresh green cabbage soaked in sweet-sour balsamic vinegar that adds depth to the taste. The overnight-soaked raisins become soft and rich, perfectly complementing the crunchy pine nuts. Honey and rice vinegar provide a light sweetness, while parmesan adds a savory note. This salad not only delights the palate but is also perfect for a light dinner or an elegant appetizer on a festive table. The simplicity of preparation makes it accessible to everyone, while the refined combination of ingredients is a true gastronomic find.
1
Place the raisin in a bowl and pour 5 tablespoons of balsamic vinegar over it. Leave it overnight. Drain.
- Zante currants: 2 tablespoons
- White balsamic vinegar: 7 tablespoons
2
Mix the remaining 2 tablespoons of balsamic vinegar, rice vinegar, honey, oil, and salt in a large bowl. Add the chopped cabbage, raisins, and nuts. Mix well and let sit for 20 minutes at room temperature, stirring occasionally. Season with salt and pepper. Before serving, sprinkle with Parmesan shavings.
- White balsamic vinegar: 7 tablespoons
- Rice vinegar: 1 tablespoon
- Honey: 1 tablespoon
- Olive oil: 1 tablespoon
- Salt: 1 teaspoon
- Green cabbage: 450 g
- Zante currants: 2 tablespoons
- Pine nuts: 2 tablespoons
- Parmesan (Parmigiano Reggiano): to taste