Salade de Choux rouges (Red Cabbage Salad)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Red cabbages
- Oil
- Vinegar
Instructions
- Choose very tender red cabbages and remove the ribs from the leaves.
- Cut the leaves into a fine julienne.
- Season with oil and vinegar at least 6 hours in advance.