I replaced the tuna with salmon in this fresh spring salad.
I got a funny story to tell you about red cabbage. On one of my cookoff's I decided to do some variations of red cabbage. My ambition was to cook at least 5 different styles. So I invited one of my best friends to help me out (he's a very skilled kitchen all rounder!). We tried nearly every possible way : Cooking one for a couple of hours - injected with balsamic vinegar and sugar, classic braised with apples and all kinds of spices, as a main ingredient for an appetizer to fermenting ... at the end of the day we decided we had failed completely. To the point that I'll never try to evoke a certain taste or texture with red cabbage, ever, again. So we were both a bit disappointed , then this friends tells me that one of my favourite cooks, Sergio said in an interview this was one of his least favourite vegetables. Well, he has two followers now.
Okay, very thinly sliced raw cabbage can be mixed with other salads to give a bit of a nice crunch... not taste. And besides braised cabbage there's not much to discover for me :-). Don't get me wrong I like braised cabbage a lot. But compared to any other cabbage, it's much less workable.
I replaced the tuna with salmon in this fresh spring salad.
