This recipe uses red cabbage, spinach, radishes, and carrots, but then throws in a twist with the addition of two types of berries: blueberries and raspberries. Incorporating savoury salads with berries has recently become quite the trend. Dress the salad and let it stand for 30 minutes; it will develop an incredible complexity without losing any of its crispness, freshness and crunch.
6 tablespoons apple cider vinegar
3 tablespoons grated onion
1/2 teaspoon Worcestershire sauce
1/4 teaspoon tobacco
1 garlic clove, minced
1/2 Granny Smith apple, grated
1 cup buttermilk
6 tbsp cottage cheese
1/4 to 1/2 tsp freshly ground black pepper
1/4 to 1/2 tsp. sugar
6 radishes, thinly sliced
4 medium carrots, cut into thin strips
1 bunch spinach trimmed and thinly sliced
1/2 small head red cabbage, shredded
1 cup fresh blueberries
1 cup fresh raspberries
1. Stir together first 8 ingredients in a jar with a tight-fitting lid. Shake vigorously until blended and smooth. Add salt, pepper, and sugar to taste.
2. Toss together radishes, and other ingredients, and 1/2 cup dressing in a large bowl; let stand 30 minutes. Season with salt and pepper. Serve with remaining dressing.
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