Red Cabbage and Fig Salad | Swiss Paleo

Step 1

Cut the head of cabbage into quarters and remove the white center core. Save 2 of the quarters for another salad or use them and double the recipe to serve 4-6 people.

Step 2

Slice the cabbage into thin strips and put in a large mixing bowl. Add the salt and then massage the cabbage (rub around with your hands...yes, they will get a bit purple!). This causes the cabbage to soften and release some of it's water content. Set aside.

Step 3

Heat 1 Tablespoon of the olive oil in a pan over medium heat and cook the diced onion until translucent.

Step 4

Add in the balsamic vinegar and dried oregano and cook until the vinegar reduces down (about 5 minutes).

Step 5

Remove from heat and add in the honey and a few grinds of fresh pepper.

Step 6

Add the onion mixture to the cabbage and toss well. Drizzle with the remaining tablespoon of olive oil.

Step 7

Remove to a serving platter and garnish with the quartered figs and walnuts.