How many of you want to have a big and heavy meal today? I guess there will be few. Even we, who did not eat too much and did not drink too many glasses of champagne yesterday want to have something light. That is why I chose one of my favourite salads – a kind of Austrian Style Coleslaw. As I haven´t made it often I asked manager Sabrina Rauch for a recipe. She works here in a vegetarian restaurant in Graz where we frequently are for lunch. There I take the salad very often, if not always. – I added roasted and salted walnuts and “pignoli” (= pine nuts), made it a little bit more Italian and baptised the salad Archduchess Anna, Cosimo´s II daughter*.
Cut the white cabbage and the carrots with the mandolin as fine as possible (or as fine as you want to have it). Salt.
Mix everything well and massage cabbage and carrots with your hands.
Add pepper, curry, garlic oil, sunflower oil, apple cider vinegar, balsamic vinegar and the almond milk. Let sit for at least 2 hours.
Roast the nuts, salt. Serve the salad with the roasted nuts.
* Anna, Archduke Ferdinand´s wife, was the mother of Archduchess Claudia Felizitas who became the second wife of Emperor Leopold I. During the time of the wedding receptions she lived in Schloss Eggenberg, a castle (then) near Graz, where the ceremonies took place.