Mixed cabbage salad with parsley pesto

This is one of my favourite Winter-time salads because simply I like cabbage! This is a really versatile recipe since it can be served as a classic salad, as a side dish to roast or grilled chicken fillet and pork chops or even as a light meal along with crusty bread and a good quality of Kasseri or Feta cheese!

Recipe of Dina Nikolaou,
a prominent Head Cook and restaurateur

"Gastronomos" magazine of "KATHIMERINI" newspaper

Ingredients (for 4 people)

For the salad:
250gr. of red cabbage, finely sliced or grated
250gr. of white cabbage, finely sliced or grated
2 medium carrots, grated

For the pesto:
1 tea-cup of sun-dried tomatoes from a jar preserved in oil, rinsed and cut in cubes
1 bunch of flat-leaf parsley (the leaves), finely chopped
1 clove of garlic, peeled
1/2 tea-cup of toasted pinenuts
3 tbsp of apple cider vinegar (or white wine vinegar)
80 ml of olive oil
salt
pepper

Method:
Put the two cabbages in a salad bowl, lightly season with salt, mix with your hands and leave aside for 15 minutes so to wilt a bit. Then add the grated carrots and mix.

Put all the ingredients for the pesto in a blender and whiz until they are completely pulped. Pour over the salad, stir and serve immediately.