This white cabbage, apple and coriander seed salad is crisp, light and delicious, perfectly in season in winter.

Small winter salad

This quick and easy-to-make salad can accompany smoked pork ribs or a smoked pork shoulder or tasting a farmhouse Munster from the Ménigoz farm .

Roasting coriander seeds

The coriander seeds, lightly dry roasted in a pan, without fat, will exude a warm, aniseed scent with notes of orange. Once crushed, these seeds will add a little something extra to this simple and delicious recipe .

Ingredients

For 4-6 people

• 1 small white cabbage
• 2 Granny Smith apples
• 5 tablespoons of grapeseed oil
• 1 tablespoon of cider vinegar
• 1 tablespoon of acacia honey
• 1 teaspoon grain mustard
• 1 tablespoon of coriander seeds
• Salt
• Pepper

Preparation

1. Clean then cut the white cabbage very finely with a knife or grate the cabbage using a mandolin.
2. Peel and cut the apple into “fries” finely with a knife or using a mandolin.
3. In a frying pan, heat the coriander seeds over medium heat.
4. In a mortar, roughly crush the coriander seeds or put them in a blender.
5. Prepare the vinaigrette: mix the grape seed oil with the cider vinegar, grain mustard, salt and pepper and crushed coriander seeds. Leave to infuse.
6. Mix the shredded cabbage and finely chopped apples in a salad bowl with the vinaigrette.
7. Serve chilled with smoked meats like smoked pork ribs or smoked pork blade .

Quantities of meat

For 6 people, count on 3 smoked pork ribs (700g x 3. Please note, contains bones) or 1 whole blade (1600g).

Cilantro tip

Dry roast the coriander seeds in a pan before crushing or grinding them. Once the seeds are added to your recipe they will exude flavors and aromas more powerfully. Stir and watch over the fire: the seeds must not burn. To grind or crush them, use a mortar, blender or coffee grinder.

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