Ingredients for 4 people:

  • 1/2 red cabbage
  • 1 large carrot
  • 3 tbsp. PDO huile d’olive de Provence – olives maturées
  • 1 tbsp. sherry vinegar or wine vinegar
  • 1 tsp. mustard
  • Flat-leafed parsley
  • A handful of shelled walnuts
  • Sesame seeds
  • Salt & pepper

Preparation:

Finely shred the red cabbage. Peel and grate the carrot. Coarsely chop the walnuts.

Prepare the dressing by combining the olive oil, mustard and vinegar.

In a salad bowl, mix the red cabbage and carrot with the dressing.

Add the chopped parsley, chopped walnuts and sesame seeds. Mix well.

Place in the refrigerator for 30 minutes, then serve chilled.

We advise you to use a traditional-tasting PDO olive oil from Provence – olives maturées (matured olives) for its sweetness and aromas of black olives, candied fruit, undergrowth and/or toasted bread, which go very well with red cabbage.

You can also use PDO olive oil from Vallée des Baux-de-Provence – olives maturées and Aix-en-Provence – olives maturées.