Salad - Dominican style

Name: Salad - Dominican style - Magdalena K.
Ingredients: 1 egg yolk; 1 cup of olive oil; 1 cup of canola or sunflower oil (or another neutral; tasting oil); 1; 2 tablespoons of lemon juice; 1 large carrot; fresh white cabbage; 1/2 cup of pitted black olives.

Savory - Salad - Dominican style by Magdalena K. - Recipia

I have made this Dominican salad with cabbage and carrot several times, especially when I need something light and quick for lunch. I find it interesting that the vegetables do not remain raw, but are soaked for a few minutes in hot water. This process changes the texture and flavor quite a bit, something I appreciated from the very first try. It is quick to make, and the ingredients are simple. Quick Info Total time: approximately 20 minutes Preparation time: 10-15 minutes Cooking time: 5 minutes (soak the vegetables in hot water) Servings: 2-4 Difficulty: easy Recipe type: cold salad, side dish, everyday meal Ingredients 1 egg yolk 1/2 cup olive oil 1/2 cup canola oil or another neutral-tasting oil (sunflower oil works just as well) 1-2 tablespoons lemon juice 1 large carrot fresh white cabbage (about 300-400 g, but an exact amount is not necessary) 1/2 cup pitted black olives Salt, pepper to taste Preparation method 1. Mayonnaise: Place the yolk in a large bowl. Start pouring the mixture of olive oil and neutral oil, slowly, while constantly mixing (with a whisk or hand mixer, whichever you have available). Add the lemon juice. Mix until you achieve a thick mayonnaise. 2. Prepare the vegetables: Peel and wash the carrot, then grate it or cut it into thin strips. Wash the cabbage and cut it into fine strips, not too wide. 3. Soak the vegetables: Place the carrot and cabbage in a large bowl. Pour 2 cups of hot water over them (it doesn’t have to be boiling, but very hot). Let them soak for 5 minutes. 4. Drain the vegetables: After 5 minutes, drain all the liquid well. Let them reach room temperature. 5. Mix: Add the mayonnaise over the well-drained and cooled carrot and cabbage. Also add the sliced olives. Season with salt and pepper to taste. 6. Serve cold: Let the salad chill in the fridge for at least 30 minutes if you have time, otherwise it can be served immediately, but it is more pleasant cold. Why I make this recipe often I love it because it’s quick, has easily found ingredients, and goes with almost any main dish. The fact that the vegetables are only lightly soaked makes it easier to digest. I can prepare it ahead of time, and the taste is good even after a few hours in the fridge. Tips and variations Tips Homemade mayonnaise has a more intense flavor than store-bought, but if you don’t have time, you can also use classic store-bought mayonnaise. However, it’s worth trying the olive oil version if you haven’t done so before. The cabbage and carrot need to be well drained after soaking in hot water; otherwise, the salad can become watery. Substitutions You can use only olive oil if you prefer a stronger taste. You can also use only neutral oil if you want a more subtle flavor. For a lighter salad, replace the mayonnaise with a dressing made from 2 tablespoons white wine vinegar, 1 tablespoon olive oil, and 1 teaspoon Dijon mustard. Simply mix and pour over the cooled vegetables. Variations Some add brown raisins, which give a sweet note. You can soak them in warm water for 10 minutes beforehand if you want to use them. If you prefer it saltier, you can also use green olives or a mix. Serving ideas The salad goes well with any meat or fish main course, but can also be served alone at the table, especially on hot days. It can be served on a bed of greens, but no extra dressing is needed. Frequently asked questions 1. Do I have to soak the cabbage and carrot in hot water? It’s not mandatory, but the texture is much more pleasant, and the vegetables combine better with the mayonnaise. Plus, it’s easier to digest. 2. Can I use store-bought mayonnaise? Yes, it works very well. If you prefer a more subtle flavor, choose classic mayonnaise, not one that is very flavored or sweet. 3. What kind of cabbage works best? Fresh white cabbage, preferably a younger one. Very hard or old ones may need a few extra minutes in hot water. 4. Do I need to use both types of oil in the mayonnaise? It’s not mandatory. The combination helps balance the flavor, but you can use just one, depending on what you have on hand. 5. Can I make the salad with pre-grated carrot and cabbage from the supermarket? You can, but the texture and freshness are not as good as with freshly cut vegetables at home. Nutritional values Estimate for one serving (out of 4): Calories: ~250-300 kcal Protein: 2-3 g Fat: 24-26 g Carbohydrates: 8-10 g Fiber: 2-3 g The values depend on the exact amount of mayonnaise and cabbage used. If you choose the vinaigrette version, the calories drop quite a bit, to about 120-150 kcal/serving. Storage and reheating The salad can be stored in the fridge for up to 2 days in a well-sealed container. I do not recommend reheating it. If it sits too long, the cabbage can release water, and the mayonnaise thins out. Ideally, it should be consumed on the day it is made or the next day at the latest.

Salad - Dominican style

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