- serves 4-6 people
- preparation 10 minutes
- difficulty Easy level
Ingredients
- 1 red onion
- 200 g (2 cups) cherries, halved and pitted
- 3 tsp red wine vinegar
- 2 tbsp extra virgin olive oil
- salt and pepper, to season
- ½ head red cabbage
- 125 g (½ cup) sour cream
- 125 g (½ cup) Japanese mayonnaise
- 1 tbsp finely shredded curly parsley
Instructions
- Using a mandoline, shave the red onion into very thin rounds, then place in a bowl and add the cherries, red wine vinegar and olive oil. Season very well with salt and pepper and toss to combine.
- Shred the red cabbage on the mandoline.
- Combine the sour cream and mayonnaise in a large bowl and dilute with a little of the juices from the cherries and onion. Add the cabbage, cherry and onion mixture and the parsley and toss together until well combined. Transfer to a serving bowl, grind over a little more pepper and serve.
Photography by Kitti Gould.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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