Ingredients with Measurements:
- 1 head of green cabbage, thinly sliced
- 4 medium-sized potatoes, peeled and diced
- 4 cloves of garlic, minced
- 1/2 cup of chopped walnuts
- 1/2 cup of dried cranberries
- 1/4 cup of olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Large mixing bowl
- Whisk
Step-by-step instructions:
1. In a large pot, boil the diced potatoes until they are tender. Drain and set aside.
2. In a large mixing bowl, combine the thinly sliced cabbage, minced garlic, chopped walnuts, and dried cranberries.
3. Add the boiled potatoes to the mixing bowl and mix well.
4. In a separate bowl, whisk together the olive oil, salt, and pepper.
5. Pour the dressing over the salad and mix well.
6. Serve immediately or refrigerate until ready to serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- N/A
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 320
- Total fat: 18g
- Total carbohydrates: 35g
- Dietary fiber: 7g
- Protein: 6g
Substitutions for ingredients:
- Red cabbage can be used instead of green cabbage.
- Pecans or almonds can be used instead of walnuts.
- Dried cherries or raisins can be used instead of cranberries.
Variations:
- Add cooked bacon or pancetta for a meatier version.
- Add sliced apples or pears for a fruity twist.
Tips and tricks:
- Make sure to thinly slice the cabbage to ensure even distribution of the dressing.
- Toast the walnuts before adding them to the salad for extra flavor.
- Add the dressing gradually to avoid overdressing the salad.
Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- N/A
Presentation ideas:
- Serve the salad in a large salad bowl or on individual plates.
Garnishes:
- Sprinkle some chopped fresh parsley or cilantro on top of the salad for added freshness.
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Serve with a side of crusty bread or roasted vegetables.
Troubleshooting advice:
- If the salad is too dry, add more dressing.
- If the salad is too wet, add more cabbage or potatoes.
Food safety advice:
- Make sure to wash all produce before using.
- Store leftover salad in the refrigerator and discard any leftovers that have been left out at room temperature for more than 2 hours.
Food history:
- Trinxat is a traditional Catalan dish made with potatoes, cabbage, and bacon.
Flavor profiles:
- This salad is a combination of sweet and savory flavors with a nutty crunch.
Serving suggestions:
- Serve as a side dish or as a main course for a light lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A