2 Matsked Apple purée (or agave syrup)
200 G Carrots
1 Tesked Cinnamon powder
1 Nypa Ground cloves
1 Tesked Mustard
10 G Parsley
1 Stycken Pomegranate
2 Matsked Pomegranate vinegar (or cider vinegar)
300 G Red cabbage
1 Matsked Sea salt
1 Tesked Sea salt
4 Matsked 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.
Ingredienser
300 G Red cabbage, 200 G Carrots, 10 G Parsley, 100 G Walnuts, 1 Stycken Pomegranate, 1 Matsked 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.
Ingredienser
1 Tesked Sea salt, 1 Tesked Cinnamon powder, 1 Nypa Ground cloves, 2 Matsked Pomegranate vinegar (or cider vinegar), 1 Tesked Mustard, 2 Matsked Apple purée (or agave syrup), 4 Matsked Walnut oil
Drizzle the dressing over the top and mix well. Plate up the salad and garnish with walnuts.
Ingredienser
25 G Walnuts
488
7.67 G
37.25 G
30.23 G
