SALAD, STARTER, TO COOK, VEGETARIAN, BREAKFAST AND BRUNCH SALAD, STARTER, TO COOK, VEGETARIAN, BREAKFAST AND BRUNCH

Red Cabbage and Mango Salad

When I had my tea this morning, I stared at a bright red cabbage on my kitchen table for about 5 minutes. I was lost in a daze, still overwhelmed by yesterday's response to the eat in my kitchen feature by ZEIT Magazin. I got so many beautiful messages, thank you all! In case you didn't read it yet, here is the link: http://blog.zeit.de/zeitmagazin/2014/01/05/sonntagsessen-92/

So, back to the red cabbage! My spontaneous decision: I chop the cabbage thinly and mix it with mango slices - I waited patiently for it to ripen, it should be good by now. All this salad needs is a light dressing with olive oil and orange juice and some coriander leaves on top. The light spiciness of the cabbage is great together with the sweet fruitiness of the mango and orange. A vibrant quick and easy Monday lunchtime kick!

Red Cabbage and Mango Salad

For 4 people you need

  • red cabbage, rinsed, dried and sliced thinly, 400g / 14 ounces

  • ripe mango, cut into thin slices, 1

  • orange juice 5 tablespoons

  • olive oil 3 tablespoons

  • salt and pepper

  • coriander leaves, a handful

Mix the olive oil with the orange juice. Season the dressing with salt and pepper and pour over the cabbage. Lay the mango slices and coriander leaves on top - that's it. Tastes great, feels good, prepared in a few minutes - and it looks gorgeous!

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