Red Cabbage Salad is crisp and crunchy and makes a good accompaniment to cold meat; or serve it as part of a vegetarian meal.
2 medium-sized red cabbage, coarse outer leaves removed, washed and finely shredded
3 dessert apples, cored and chopped
8 spring onions , trimmed and finely chopped
2 medium-sized carrots, scraped and thinly sliced
2 oz. walnuts, chopped
1 tablespoon clear honey
3 fl. oz. olive oil juice of
2 tablespoons wine vinegar
1 teaspoon salt
2 teaspoon black pepper
2 teaspoon caraway seeds
Place the cabbage, apples, spring onions , carrots and walnuts in a large salad bowl. Set aside.
To make the dressing, put the honey, olive oil, lemon juice, vinegar, salt, pepper and caraway seeds into a screw- top jar. Shake the jar vigorously until the dressing is well mixed. Alternatively, place the dressing ingredients in a small mixing bowl and beat them together with a kitchen fork until they are well mixed. Pour the dressing over the salad and, using two large spoons, toss the ingredients until they are well coated.
Place the salad bowl in the refrigerator to chill for 30 minutes before serving.
Place the cream cheese, eggs, shallot and garlic in a medium-sized bowl. With a wooden spoon, beat the mixture until it is creamy. Stir in the cream and continue mixing until all the ingredients are thoroughly combined. Stir in the caviar and lemon juice.
Spoon the mixture into a serving bowl and place it in the refrigerator to chill for 30 minutes before serving. oughly to blend. Carefully stir in the caviar.
Divide the mixture evenly among 6 small bowls. Garnish with the lemon slices and parsley, and serve at once.