Pointed cabbage and celery salad with the Thermomix® is our quickest BBQ side when more than six people turn up. While others are still grating, our salad is already on the table.
Pointed cabbage has much more tender leaves than white cabbage. That makes it perfect for a raw salad, but also more delicate: too long on speed 4.5 and you get mush instead of crunchy strips. Seven seconds is the limit.
Pointed Cabbage Salad with the Thermomix®
Ingredients 0 / 11 ✓
- 150 g celery sticks
- 500 g pointed cabbage
- 1 red pepper
- 1 1/2 tsp salt
- 1 tbsp honey
- 30 g white balsamic vinegar
- 30 g olive oil
- 1 tsp freshly ground pepper
- 1 tsp caraway seeds optional
- 2 sprigs parsley
- 50 g crispy fried onions
Instructions 0 / 3
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1
Cut the vegetables.
Celery sticks: wash, cut into pieces and add to the mixing bowl. Pointed cabbage: wash, remove the core, cut into pieces and add. Pepper: wash, halve, remove the seeds and core, cut into pieces and add.
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2
Mix the ingredients.
Add all remaining ingredients except the crispy fried onions and parsley to the mixing bowl and chop for 7 sec / speed 4.5.
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3
Serve.
Wash the parsley and pick off the leaves. Transfer the salad to bowls and serve garnished with crispy fried onions and parsley.
Tip: You can also top your salad with walnuts or pine nuts.
Nutrition per serving
Celery brings the structure
Celery sticks add not just flavour but also firmness. The fibrous texture survives the chopping and gives the salad real bite. Without celery the pointed cabbage becomes too soft, too one-dimensional. With celery, the salad has backbone.
We cut the celery into rough pieces, about 3 to 4 cm. Pieces that are too small disappear in the mix; pieces that are too large will not be chopped evenly. Cut the pepper into pieces as well, removing the seeds and core first.
Pointed cabbage: tender but tough enough
The core of the pointed cabbage must come out completely. It is harder than the rest and behaves differently from the leaves. We cut the cabbage into eighths, remove the core in a wedge shape and add the pieces to the mixing bowl.
Important: pointed cabbage contains less water than white cabbage. This means it becomes finely chopped more quickly, but also dries out faster. That is why the dressing goes straight into the mixing bowl. The oil coats the fibres and stops the salad going limp after 10 minutes.
Speed 4.5 for 7 seconds
This setting is non-negotiable. Speed 4 is too slow, speed 5 is too aggressive. At speed 4.5 the blades cut cleanly through the vegetables without crushing them. The 7 seconds are the window in which everything is chopped evenly before the pointed cabbage starts to suffer.
We add all the ingredients to the mixing bowl at the same time: vegetables, salt, honey, vinegar, oil, pepper. The honey acts as an emulsifier and binds the dressing to the cabbage strips straight away. After the 7 seconds, stir once with the spatula so that the pieces around the edge are caught too.
Caraway seeds only for caraway lovers
Caraway seeds are divisive. Those who love them find them essential. Those who do not can still taste them three days later. We usually leave them out because children and caraway rarely get along.
If you do use caraway seeds, go for whole seeds, not ground. Ground caraway turns bitter and dominates the salad. Whole seeds release their flavour slowly and stay in the background.
Crispy onions and parsley only at serving time
The crispy fried onions do not go into the mixing bowl. They would immediately soften and lose their crunch. We scatter them over the salad just before serving. The same applies to the parsley: freshly picked and used as a garnish, not blended in.
If the salad needs to sit for a while, put the crispy onions in a separate bowl alongside it. Everyone can help themselves. That way they stay crunchy and the salad does not go soggy.
Balsamic: white, not dark
White balsamic vinegar keeps the colour of the salad light. Dark balsamic turns the pointed cabbage grey and makes it look dull. The flavour difference is minimal, but the visual difference is not.
Raspberry vinegar also works well as an alternative. It gives the salad a fruity note and pairs particularly nicely when you use walnuts instead of crispy onions.
Serving and storage
The salad is best eaten fresh. After 2 hours in the fridge the pointed cabbage starts to release water. The dressing becomes watery and the salad loses its bite. If you need to prepare it in advance, blend it no more than 1 hour ahead and keep it chilled.
Goes well with: schnitzels and meatballs.
Leftovers keep in the fridge for 1 day. Stir again before serving and add a splash of oil if needed. Store the crispy onions separately.
