Strasbourg: Beet & Cabbage Salads

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STRASBOURG, FRANCE ALSACE BEET & CABBAGE SALAD 

A conversation between Ron ( Tas ) and I brought me to post these 2 simple classic salads which are always served with a cassoulet or Sauerkraut stew.  

So here goes ... 

BEET SALAD 6 to 8 Servings :

2 tablesp. sherry wine vinegar
2 tsps. Dijon 
5 tablesp. Evoo 
3 large raw beets peeled and coarsely grated

WHISK THE VINEGAR AND DIJON IN A BOWL AND GRADUALLY WHISK IN THE EVOO AND THEN, ADD THE GRATED BEETS. SEASON WITH SALT AND PEPPER. 

CABBAGE SALAD 6 - 8 Servings : 

1 /4 cups White wine vinegar 
1 tablesp of Kikomann Japanese Soy Sauce 
1 tblsp. Sugar in the Raw Natural Golden Brown sugar 
6 tblsps. Evoo
6 cups of thinly sliced and grated cabbage of choice, White or Green curly 
2 tblsps. of fresh mint or spearmint 
2 tblsps.  of fresh parsley 

WHISH THE VINEGAR, SOY SAUCE, AND THE SUGAR IN A LARGE BOWL ... 
THEN WHISK IN THE EVOO AND MIX IN THE CABBAGE AND MINT AND PARSLEY IN THIS ORDER.  LET THE SALAD STAND 30 MINUTES BEFORE SERVING AT ROOM TEMPERATURE AND AND TOSS OCCASIONALLY. 

SIMPLE AND HEALTHY AND DELICIOUS.

ENJOY.

Margaux Cintrano. 

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Strasbourg: Beet & Cabbage Salads Posted: 13 December 2014 at 16:03
	STRASBOURG, FRANCE ALSACE BEET & CABBAGE SALAD A conversation between Ron ( Tas ) and I brought me to post these 2 simple classic salads which are always served with a cassoulet or Sauerkraut stew. So here goes ... BEET SALAD 6 to 8 Servings : 2 tablesp. sherry wine vinegar 2 tsps. Dijon 5 tablesp. Evoo 3 large raw beets peeled and coarsely grated WHISK THE VINEGAR AND DIJON IN A BOWL AND GRADUALLY WHISK IN THE EVOO AND THEN, ADD THE GRATED BEETS. SEASON WITH SALT AND PEPPER. CABBAGE SALAD 6 - 8 Servings : 1 /4 cups White wine vinegar 1 tablesp of Kikomann Japanese Soy Sauce 1 tblsp. Sugar in the Raw Natural Golden Brown sugar 6 tblsps. Evoo 6 cups of thinly sliced and grated cabbage of choice, White or Green curly 2 tblsps. of fresh mint or spearmint 2 tblsps. of fresh parsley WHISH THE VINEGAR, SOY SAUCE, AND THE SUGAR IN A LARGE BOWL ... THEN WHISK IN THE EVOO AND MIX IN THE CABBAGE AND MINT AND PARSLEY IN THIS ORDER. LET THE SALAD STAND 30 MINUTES BEFORE SERVING AT ROOM TEMPERATURE AND AND TOSS OCCASIONALLY. SIMPLE AND HEALTHY AND DELICIOUS. ENJOY. Margaux Cintrano.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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