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
1 tsp salt
4 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 it into thin strips. Shake the parsley dry and finely chop it.
Peel the carrots and cut them into thin strips.
Toast the walnuts in a frying pan without any fat for 2 minutes and coarsely chop them. Wash the pomegranate, cut it 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 until tender. Leave to rest for 15 minutes.
Set aside a handful of walnuts for the garnish.
Mix the carrots, parsley, remaining walnuts and pomegranate seeds together in a bowl.
Ingredients
2 tsp sea salt
Put the ingredients in a tall container and blend.
Squeeze the cabbage and add it to the bowl with the carrots and other ingredients.
Ingredients
1 tsp salt, 1 tsp cinnamon (ground), 1 pinch cloves (ground), 1 pinch pepper (ground), 1 tsp mustard, 4 tbsp walnut oil, 2 tbsp agave syrup
Drizzle the dressing over the salad and mix well.
Arrange on plates and garnish with walnuts.
447
6.44 g
32.60 g
31.96 g
