Don't skimp on using shaved or julienned cabbage. The texture is superior to chopped cabbage as it softens in the vinegar nicely. And unfiltered apple cider is a must! It has a delicious apple flavour that sets it miles apart from its filtered friend.
This side dish was specifically made to go with feijoada: a hearty bean and meat-rich stew of Portuguese and Brazilian roots. However, you can use it where you need a crunchy, tart pop of flavour like on a burger!
Serves 3 to 4
INGREDIENTS
2 cups shaved/julienne cabbage
½ tablespoon unfiltered apple cider vinegar
½ teaspoon salt
1 to 2 tablespoons fresh cilantro leaves, torn or roughly chopped
1 to 2 pinches cayenne pepper
DIRECTIONS
Place the cabbage in a non reactive bowl (like plastic) and sprinkle over the vinegar and salt. Toss well.
Add the cilantro and cayenne and toss again. Allow the flavours to marry for at least 5 minutes then serve. Best eaten within the hour. Refrigerate until use.