2 tbsp Apple purée (or agave syrup)
200 g Carrots
1 tsp Cinnamon powder
1 pinch Ground cloves
1 tsp Mustard
10 g Parsley
1 units Pomegranate
2 tbsp Pomegranate vinegar (or cider vinegar)
300 g Red cabbage
1 tbsp Sea salt
1 tsp Sea salt
4 tbsp 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 tbsp 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 tsp Sea salt, 1 tsp Cinnamon powder, 1 pinch Ground cloves, 2 tbsp Pomegranate vinegar (or cider vinegar), 1 tsp Mustard, 2 tbsp Apple purée (or agave syrup), 4 tbsp 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
