Ingredients
-
1/2 Head Sliced Thin Red Cabbage
-
2 Cored and Sliced Thin Granny Smith Apples
-
1 Teaspoon Geramin LaBrie’s Santorini Mix
-
1/2 Cup Sugar
-
3 Tablespoons or Juice of 1 Lime Vinegar
-
1/2 Cup Virgin Olive Oil
-
1 Tablespoon Worcestershire sauce
-
2 Tablespoons Chopped or Parsley Fresh DillOptional
-
1/4 Cup Halved WalnutsYou may substitute Cashews or Almonds
-
1 Teaspoon Freshly ground pepper
Directions
Method
In a bowl whisk the olive oil, sugar, Worcestershire sauce, pepper salt –Santorini Mix and the vinegar or juice of lime add the sliced cabbage and apples, walnuts, toss and serve. Garnish with fresh dill or fresh parsley.
Knowledge Sutra
The word “cabbage” is an Anglicized form of the French caboche, meaning “head.” It has been used to refer to loose-heading and nonheading forms of Brassica oleracea. Red cabbage’s colorings are due to the presence of anthocyanins. These plant pigments produce red, pink, violet and magenta colors within different parts of food plants.
