Wednesday, 10 October 2012

Red Cabbage Salad with Feta and Almonds

I've been cooking many different dishes with cabbage during this autumn. Red cabbage tastes excellent as fresh, fried and cooked - in salads, soups and casseroles.

Red Cabbage Salad with Feta and Almonds is tasty, filling and easy to prepare. I found this recipe from Claus Meyers book Salatværksted. The original recipe uses dried cherries and cherry vinegar, which I have replaced with white wine vinegar and dried cranberries.

Red Cabbage Salad with Feta and Almonds (serves 4 persons)

600 - 700 g (21-24 oz) red cabbage
1 tsp. sea ​​salt / salt
80 g (3 oz) dried cranberries
1 large red onion


0.5 dl (0,2 cups) cold-pressed sweet almond oil (or other oil that you use in salads)
3 tbsp. white wine vinegar
2 tablespoons honey

80 g (3 oz) almonds
splash olive oil
a pinch of sea salt / salt
80 g (3 oz) feta cheese


1. Cut the red cabbage into fine slices, or chop it fine in a food processor.
2. Mix red cabbage and sea salt in a large bowl and allow to soak for 30 minutes.
3. Chop the red onion.
4. Mix the oil, vinegar and honey together.
5. Chop the almonds coarsely with a knife. Roast the lightly almonds in a frying pan lightly in a tablespoon of oil, season them with salt.
6. Mix the red cabbage, cranberries, red onion, dressing and half of the almonds. Set the salad in a serving bowl, sprinkle the feta cheese and the remaining almonds over the salad.


Red Cabbage Salad with Feta and Almonds keeps fresh in a refrigerator for a few days - It makes also a perfect lunch together with a slice of whole grain bread or a bread roll.

-   -   -   -   - 

We've had quite a few showers of rain these days. 
As I went out after a heavy rain, I noticed that  
the leaves of this small tree are changing color
from green to deep burgundy and bright yellow.


  1. Love this post Nina, lovely images and great ideas too, thank you for visiting and for your kindness :)

  2. Love the idea of the crunchy almonds in this salad, Nina. And your leaves are so pretty -- great captures!

    1. Hi Nancy, I like the almonds too, they give some substance and a mild, tasty flavor!

  3. Your salad looks yummy. The colors of this salad are so pretty.

    1. Thank you Dawn! Kitchen is filled with colors in autumn - pumpkins, cabbages, roots loge rutabaga are beautiful to serve and thereby increase the appetite as well :)


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