In this salad the protagonist is the king of solandri products, the Casolét, which is made even tastier and fresher by the amalgam of flavors between cabbage and apples.
300 g green cabbage
2 apples
200 g Casolét cheese
cumin seeds
5 dessertspoons of extra-virgin olive oil
2 dessertspoons of vinegar
salt
pepper
Slice the cabbage thinly using a mandoline. Peel the apples, core and cut into fairly small cubes. Cut the cheese into cubes too. Put the cabbage, apples, cumin, salt, pepper, vinegar and oil into a bowl. Toss the salad with clean hands. Using your hands instead of the classic salad servers helps the flavours to blend better. Once tossed, add the Casolét.
We recommend letting the salad rest for about 10 minutes before serving.
TIPS: If you want to give this salad more decisive flavour, throw in a few chopped walnuts.
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