2 tbsp agave syrup
200 g carrots
1 tsp cinnamon (ground)
1 pinch cloves (ground)
1 tsp mustard
4 sprig parsley
1 pinch pepper (ground)
1 piece pomegranate
300 g red cabbage
5 tsp sea salt
4 tbsp walnut oil
100 g walnuts
Wash the red cabbage and parsley.
Quarter the red cabbage, remove the stalk and cut into fine strips. Shake the parsley dry and chop finely.
Peel the carrots and also cut into fine strips.
Roast the walnuts in a pan without fat for 2 minutes and roughly chop. Wash the pomegranate, cut in half and remove the seeds.
Ingredients
300 g red cabbage, 4 sprig parsley, 200 g carrots, 100 g walnuts, 1 piece pomegranate, 2 tsp sea salt
Place the red cabbage in a large bowl, season with salt and knead by hand for 10 minutes to make the cabbage crumbly. Leave to rest for 15 minutes.
Set aside a handful of walnuts for garnish.
Mix the carrots, parsley, walnuts and pomegranate seeds together in a bowl.
Ingredients
2 tsp sea salt
Place the ingredients in a tall bowl and puree.
Squeeze the cabbage and add to the carrot and other ingredients in the bowl.
Ingredients
1 tsp sea salt, 1 tsp cinnamon (ground), 1 pinch cloves (ground), 1 pinch pepper (ground), 1 tsp mustard, 4 tbsp walnut oil, 2 tbsp agave syrup
Spread the dressing over the salad and mix everything well.
Arrange on plates and garnish with walnuts.
447
6.44 g
32.60 g
31.96 g
