Red cabbage salad with Provençal olive oil – matured olives PDO

Huile d'olive de Provence – olives maturées PDO
Salade de chou rouge à l'huile d’olive de Provence - olives maturées AOP
A PDO
Preparation
15 min
A PDO
Cooking time
30 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Starter Vegan Vegetarian Gluten-free Automn Winter

Ingredients

A PDO
For 4 personnes
  • 1/2 red cabbage
  • 1 large carrot
  • 3 tablespoons of olive oil from Provence – ripened olives PDO
  • 1 tablespoon of sherry vinegar or wine vinegar
  • 1 teaspoon of mustard
  • Flat-leaf parsley
  • A handful of shelled walnuts
  • Sesame seeds
  • Salt, pepper

Tip

We recommend using a traditional-style olive oil from Provence – made from PDO olives – for its mild flavour and aromas of black olives, candied fruit, forest floor and/or toasted bread, which pair very well with red cabbage. You could also use an olive oil from the Vallée des Baux-de-Provence PDO – matured olives or Aix-en-Provence – matured olives PDO.

Instructions

  • Cut the red cabbage into very thin strips. Peel and then grate the carrot.
  • Coarsely chop the walnuts.
  • Make the dressing by mixing together olive oil, mustard and vinegar.
  • In a salad bowl, mix the red cabbage and carrot with the dressing.
  • Add the chopped parsley, the chopped walnuts and the sesame seeds.
  • Mix everything together. Leave to chill in the fridge for 30 minutes, then serve chilled.

Tip

We recommend using a traditional-style olive oil from Provence – made from PDO olives – for its mild flavour and aromas of black olives, candied fruit, forest floor and/or toasted bread, which pair very well with red cabbage. You could also use an olive oil from the Vallée des Baux-de-Provence PDO – matured olives or Aix-en-Provence – matured olives PDO.
We recommend...

For this recipe, we recommend a PDO huile d'olive de Provence - olives maturées (traditional taste) – for its aromas of black olives, candied fruit, woodland and/or toast.

If you don’t have any, then opt for the PDO huile d'olive d'Aix-en-Provence –  olives maturées, the PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées, or the PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.

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