French Cabbage Salad

Typical use of fresh ingredients with just enough dressing to enhance the flavour.

Serves 8

½ cabbage

4tbsp oil

1tbsp lemon juice

2tbsp sour cream

1 clove garlic, crushed

2tbsp castor sugar

1 crisp desert apple, cored and chopped.

Shred cabbage very thinly (this is best done by hand as a food processor shreds it too thinly).
Soak in water for 5 min. Drain thoroughly, pressing out as much moisture as possible.
Make a dressing by beating oil and lemon juice with a fork until they form an emulsion. Add sour cream gradually, beating constantly. Flavor dressing with the crushed garlic and sugar and season to taste with salt and freshly ground black pepper.
In a serving bowl, toss drained cabbage with freshly chopped apple. Pour over dressing. Mix well and chill until ready to serve.

Serving Suggestions:
As an extra salad for a barbecue, casual lunch or buffet.

For guests who have an aversion to onion

A good alternative to the Coleslaw that is served so often. It has a very fresh and crispy taste and the real flavour of the cabbage comes through.

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