Red Cabbage and Dried Figs Salad

If you look for recipes to use up a head of red cabbage before it applies for permanent residence in your vegetable drawer, you will find that the general agreement is "red cabbage shall be sublimated by fruit" : popular uses include braising it with apples or chestnuts, cooking it with pears, or pairing it with apricots or raisins in a salad.

This fresh salad, in keeping with the fruit pairing idea, stars the aforementioned head of red cabbage (the volume of shredded cabbage a smallish head produces never ceases to astound me) and enhances its taste with little strips of dried figs for sweetness, toasted pumpkin seeds for nuttiness, soy sprouts for color contrast and crunch, and a lemon dressing for tang.

Salade de Chou Rouge aux Figues S?ch?es

a small head of red cabbage
Wash and quarter the cabbage. Cut out the tough core, and slice the leaves in thin strips - a food processor would come in handy.

1 C soy sprouts
6 dried figs
the zest of a lemon
Rince and drain the soy sprouts, chop the zest finely and slice the figs.

a large handful of pumpkin seeds, toasted
Add the cabbage, soy sprouts, pumkin seeds, lemon zest and figs, and toss to coat.
Cover and reserve in the fridge for at least a couple of hours, if possible, before serving.

Dressing:
the juice of a lemon
1 Tbsp olive oil
1 Tbsp red wine vinegar
salt, pepper
In a salad bowl, whisk together the dressing ingredients.

Can be made up to a day ahead.
Serves 6.


red cabbage, soy sprouts, peach, sesame seeds, soy sauce, lemon, olive oil