Roasted Red Cabbage Salad with Apple and Crispbread
Ingredients
- —600 g red cabbage
- —2 tbsp extra virgin olive oil
- —2 cloves garlic
- —1 tsp sea salt
- —black pepper
- —100 g lamb's lettuce
- —1 apple
- —2 tbsp pomegranate seeds
- —2 slices Leksands crispbread
- —0.5 tbsp lemon juice
- —1 tsp sea salt
- —2 tbsp extra virgin olive oil
- —black pepper
Instructions
Preheat the oven to 200 °C (390 °F).
Separate the red cabbage leaves and spread them out on a large baking tray.
Drizzle with olive oil, garlic, salt, and pepper.
Roast for 25 minutes until the edges are crispy.
Mix lemon juice, olive oil, salt, and pepper into a dressing.
Break the Leksands crispbread into coarse pieces.
Toss the lamb's lettuce with half of the dressing.
Stir in the warm red cabbage.
Top with apple slices, pomegranate seeds, and crispbread pieces.
Drizzle with the remaining dressing and serve immediately.
Serving Tip
This roasted red cabbage salad is crunchy, fresh, and perfectly balanced. The warm cabbage from the oven contrasts beautifully with the fresh apple, flavorful dressing, and crispy Leksands crispbread. Serve this salad immediately so the cabbage stays warm and crisp, and the crispbread retains its crunch.
Storage Tip
This salad is best enjoyed fresh; store leftovers separately in the fridge for up to one day.