Preheat oven to 180 C. Spread almonds out over a baking tray and toast for 6-8 minutes or until lightly roasted and darkening in colour. Set aside and allow to cool while you get on with the rest of the salad.
Remove any tough outer leaves and finely slice the red cabbage.
Heat a large pan or saucepan on the stove to a medium heat and add the butter (or coconut oil). Once the fat has started to melt, add the cabbage to the pan.
Cook the cabbage, pushing it gently around with a large spoon so it softens evenly. As it is softening, add the vinegar, rice malt syrup and spices, and season with a little salt and pepper to taste.
Cook until the cabbage is just softened; if you would like it softer and it's starting to stick to the pan, simply add a few tablespoons of water and continue to cook over a low heat. You can also add another tablespoon each of vinegar and rice malt syrup, to help cook the cabbage down.
Once the cabbage is cooked to your liking, transfer to a serving bowl. Roughly chop the almonds and scatter them on top of the salad, as well as the dried currants. Serve warm.
Notes
*You could also use raisins instead of the currants.*You can substitute walnuts, pecans and/or hazelnuts for the almonds.
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