The cabbage salad with speck and cumin is a light and tasty dish. A side dish made with thinly sliced cabbage, enriched with speck and flavored with cumin. It is then simply dressed with extra virgin olive oil, apple cider vinegar, salt, and pepper. It can be served both as a side dish or as an appetizer. In Trentino-Alto Adige, I enjoyed it as a side dish with a plate of canederli, typical of the region.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 1 Person
- Cooking methods: No Cooking
- Cuisine: Regional Italian
- Region: Trentino-Alto Adige
- Seasonality: All Seasons
Ingredients
- 7 oz cabbage
- 1.75 oz speck
- to taste cumin
- to taste apple cider vinegar
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Food Scale
- Cutting Board
- Knife
- Salad Bowl
- Salad Spinner
- Fork
Steps
To prepare the cabbage salad with speck and cumin…
Take the head of cabbage, peel off the leaves, wash them, and remove the excess water by placing them in the salad spinner or patting them dry with a cloth.
Cut both the cabbage leaves into thin strips and the speck into strips or matchsticks, then place them in the salad bowl.
Dress the cabbage with apple cider vinegar, extra virgin olive oil, cumin, salt, and pepper. Mix with a fork and serve as you prefer.
Tip
If you prefer a tastier dish, you can add cheese such as Swiss or Bavarian Emmental, Fontal, Fontina from the Aosta Valley, or Edam.
