It is well known that vegetables are the king in a Mediterranean dinner. Therefore the salad is a major matter. A mediocre or even bad salad can easily either destroy a dinner or take it to the next level. If the dinner you are planning is the Christmas dinner, then you should be even more careful. Don’t you panic, out there! I got you covered! Cabbage, pear, raisins, prosciutto, and pomegranate. It is packed with fresh, distinctive flavors that enhances anything you serve with it.
This cabbage salad is absolutely phenomenal.
Here is why. First of all, it is convenient. When you have to organize a demanding Christmas dinner, you should find ways to minimize the effort. If the salad is easy to make and you can make it ahead of time then it’s the right salad for your table. The basic ingredient here is white and red cabbage. It can be shredded a day or two in advance, kept in a plastic food container in the refrigerator and forget about it until the big day. Then all you have to do is to combine it and this will take you no more than 5 minutes. Ready for the table.
It is most definitely healthy. This recipe could be a healthier version of coleslaw salad. Quite often, we associate cabbage with coleslaw which is usually full of mayonnaise. Well, I like homemade mayonnaise and it is relatively easy to make. However, my vision for this festive salad was to light it up with citrus fruit and mayonnaise doesn’t get along with orange and lemon. Believe me, I found it the hard way once. Epic salad disaster!
It is unquestionably delicious. It contains an original ingredient that makes the most creamy, tangy and citrus-flavored dressing. It is a traditional spicy feta dip (called tirokafteri) and it will be your secret weapon to make your Christmas dinner outstanding. Imagine the combo in this dressing. Spicy, tangy feta cheese, acid citrus fruits, and sweet honey. Oh, my! You may mix it up and store covered in the refrigerator for days.
This feta dip can be prepared ahead of time of course and it will be used in several dishes in your Christmas dinner menu:
As a dip served with vegetables on a luscious cheese board.
As the basic ingredient for the salad dressing.
As a spread for your crostini.
Do you see what I am talking about? It is so insanely easy to make, so versatile and it is certainly going to make a difference.
The rest of the ingredients are easy to find. Pear and raisins for sweetness, delicate prosciutto for saltiness, shredded carrot and pomegranate extra flavor and color.
In case of leftover (just saying), store separately in the refrigerator for up to 3 days. Use it as a topping to sandwiches is an excellent alternative.
Cabbage pear salad
- 1 medium white cabbage, (about 2 pounds), outer leaves removed
- 1 medium red cabbage, (about 2 pounds), outer leaves removed
- 3 medium carrots, peeled and shredded
- 2 large pears, stem & seeds removed, thinly sliced lengthwise
- 12 thin slices prosciutto
- 3 tablespoons raisins
- 5 tablespoons pomegranate
- salt to taste
- ½ cup (100ml) olive oil
- 1 orange, juice & zest
- ⅛ cup (30ml) fresh lemon juice
- ½ cup (120g) spicy feta dip
- 1 tablespoon mustard
- salt and freshly ground pepper to taste
- Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. (Keep it to the refrigerator in a well-sealed food container for up to 5 days).
- Place the shredded cabbage in a large bowl (or smaller ones). Add the shredded carrot, raisins, prosciutto, and pomegranate and toss to mix.
- Prepare the dressing. Add all ingredients to a mixing bowl and whisk to combine. Taste and adjust flavor as needed, adding more lemon for acidity, salt or pepper for flavor balance, or feta dip for creaminess. Set aside. (Keep it to the refrigerator in a well-sealed food container for up to 5 days).
- To serve, add the sliced pear and dressing. Toss to combine.
- Garnish with remaining pears, raisins and/or pomegranate, and serve separately the remaining dressing (if any) in a small bowl.