Red Cabbage Bowl with Olive Oil and Gastrique Dressing

A refreshingly tasting salad recipe using a reduction of sugar and vinegar drizzled over the top.
  • 0:35 TIME
  • 10 portions

INGREDIENTS

Salad

400 g red cabbage

200 g red lentil Dhal

200 g cooked bulgur wheat

100 g pomegranate seeds

50 g roasted almonds 

15 g mint 

 

Dressing

50 ml CHEF® Gastrique Liquid Seasoning

50 ml olive oil 

3 g salt

2 g pepper
 

METHOD

Prep Time: 30 minutes. Cooking time: 5 minutes. 

  1. Slice the cabbage on a mandolin, using a julienne technique to create thin slices.
  2. Remove the seeds from the pomegranate.
  3. Chop the roasted almonds.
  4. Build the salad in a glass bowl, starting with the lentil Dhal, bulgur wheat, julienned cabbage, almonds, pomegranate and mint.
  5. Mix CHEF Gastrique Liquid Seasoning with olive oil and season with salt and pepper.
  6. Drizzle the salad with the dressing or serve apart.

CHEF'S TIP

Why not use cabbage and salad varieties that are in season.