We wilted red cabbage until it just starts to soften. But don’t worry, it still offers plenty of crunch. Tossed with crispy roasted potatoes, toasted walnuts and tender raisins, this is a salad as pretty as it is delicious. Oh, and we whipped up a simple but irresistible cheesy toast to go alongside. Cook, relax and enjoy!
What you'll need:
1 lb micro gold potatoes
fresh thyme sprigs
1½ oz walnuts
1 small shallot
½ head red cabbage
¼ cup white wine vinegar
¼ cup raisins
2 oz sharp white cheddar
4 slices crusty whole grain bread
freshly ground black pepper
2 rimmed baking sheets
Preheat oven to 400°F. Halve any large potatoes and toss with 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper on a rimmed baking sheet. Strip leaves from half of thyme sprigs and add leaves and stems to sheet. Roast until potatoes are golden and tender, about 20 minutes; discard stems.
Place walnuts on separate rimmed baking sheet and bake until toasted, 6–8 minutes. Let cool, then chop. Trim, peel and thinly slice shallots.
Cut cabbage in half through core; cut out core and discard. Slice cabbage as thinly as possible. Bring ½ cup water to a simmer in a large pot. Add cabbage and ¼ teaspoon salt. Cover and steam until slightly wilted, 2–3 minutes. Toss with 2 teaspoons vinegar.
Pickle shallots and raisins
Meanwhile, place remaining vinegar in a small saucepan. Cover and heat until simmering. Add shallots, raisins and ¼ teaspoon salt; set aside. Strip leaves from remaining thyme sprigs.
Grate cheese on large holes of box grater. Mix cheese with mayonnaise and season with pepper. Place bread on a rimmed baking sheet and spread each piece evenly with cheese mixture. Bake until cheese is melted and bubbly, 5–10 minutes.
Combine cabbage, walnuts, vinegar mixture, thyme, and 2 tablespoons oil in a large bowl. Scrape potatoes and any oil from sheet into bowl and toss to combine; season to taste with salt and pepper. Cut toasts in half and serve with salad. Enjoy!