Print
Red cabbage and khorasan wheat salad with creamy vinaigrette dressing
A salad of khorasan wheat boiled in apple juice with chopped red cabbage and finely sliced blanched Brussels sprouts makes a delicious dish when combined with a vinaigrette made from cream, mustard, vinegar, honey, salt and pepper. Dried cranberries provide a lovely contrast to the taste of the mustard and raw red cabbage.
![Red cabbage and khorasan wheat salad with creamy vinaigrette dressing](https://cdn-rdb.arla.com/foodservice-ar-en/red-cabbage-and-khorasan-wheat-salad-with-creamy-vinaigrette-dressing/559048569.jpg?w=768&h=434&mode=crop&ak=f2a0e251&hm=b3b59070)
- Boil the khorasan wheat in apple juice and salt for about 25 min. or until tender, but with a bit of bite.
- Pour off any surplus juice from the khorasan and let cool.
- Combine the khorasan, red cabbage, Brussels sprouts and cranberries – set aside a few cranberries for garnish.
- Combine the double cream, mustard, vinegar, honey, salt and pepper and beat well. Season to taste.
- Stir the dressing into the salad and arrange in a large dish. Garnish with cranberries.