I would like to open my blog with one of my favourite recipes, that has all the characteristics of my idea of cooking: healthy food, very tasty, easy to prepare and nice to see: a raw red cabbage salad, with its wonderful bright purple colour.

Someone gave me this red cabbage as a present, last night I had served it stewed and today I am here with the other half of the cabbage head and no time to cook. Sun is shining and I decide to use it raw for a simple, fresh and bittersweet salad, my passion. Hoping that my nephews will be “captured” by its sweet flavour…

Ingredients:
half head of a red cabbage
a very fresh red spring onion
a crunchy and sweet apple
a handful of red cranberries
a handful of unshelled nuts
cumin
lemon juice
extra-virgin olive oil
salt
apple cider vinegar

Thinly slice the red cabbage (my tip is to use a ceramic knife, being very careful not to cut your finger), wash it and, when it is dried, toss it into a large serving bowl. Choose a fresh and crunchy apple, peel it and cut it in slices about 1 cm thick, then in small chops. Prevent your apples to become brown by sprinkling some lemon juice on them. Then add them, the red spring onion finely sliced, the red cranberries (plump them first by putting them in a bowl covering them with boiling water), the nuts, roughly chopped, and some cumin. Dress with olive oil, salt and some apple cider vinegar.