2 Tablespoon Apple purée (or agave syrup)
200 g Carrots
1 Teaspoon Cinnamon powder
1 pinch Ground cloves
1 Teaspoon Mustard
10 g Parsley
1 units Pomegranate
2 Tablespoon Pomegranate vinegar (or cider vinegar)
300 g Red cabbage
1 Tablespoon Sea salt
1 Teaspoon Sea salt
4 Tablespoon Walnut oil
125 g Walnuts
Wash the red cabbage, carrots and parsley. Quarter the red cabbage, remove the stem and cut into thin strips. Peel the carrots and cut into thin, 3-cm long strips. Wash, shake dry and finely chop the parsley. Toast the walnuts in a non-oiled frying pan for 2 minutes. Wash the pomegranate, cut it in half and bash out the seeds.
Ingredients
300 g Red cabbage, 200 g Carrots, 10 g Parsley, 100 g Walnuts, 1 units Pomegranate, 1 Tablespoon Sea salt
Put the red cabbage in a large bowl, season with salt and knead by hand for 10 minutes until tender. Leave the cabbage to rest for 15 minutes. Meanwhile, mix the carrots, parsley and pomegranate seeds in a bowl.
Place all the ingredients for the dressing in a tall container and blitz with a hand blender until the mixture takes on a creamy consistency. Squeeze the cabbage and add it to the bowl with the carrot and other ingredients.
Ingredients
1 Teaspoon Sea salt, 1 Teaspoon Cinnamon powder, 1 pinch Ground cloves, 2 Tablespoon Pomegranate vinegar (or cider vinegar), 1 Teaspoon Mustard, 2 Tablespoon Apple purée (or agave syrup), 4 Tablespoon Walnut oil
Drizzle the dressing over the top and mix well. Plate up the salad and garnish with walnuts.
Ingredients
25 g Walnuts
488
7.67 g
37.25 g
30.23 g
