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)

Salad
600 - 700 g (21-24 oz) red cabbage
1 tsp. sea ​​salt / salt
80 g (3 oz) dried cranberries
1 large red onion
 
Dressing
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
 
Topping
80 g (3 oz) almonds
splash olive oil
a pinch of sea salt / salt
80 g (3 oz) feta cheese

 Instructions:

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.

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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.