2 Łyżka stołowa agave syrup
200 G carrots
1 Łyżeczka cinnamon (ground)
1 Szczypta cloves (ground)
1 Łyżeczka mustard
4 Oddział parsley
1 Szczypta pepper (ground)
1 Sztuka pomegranate
300 G red cabbage
5 Łyżeczka sea salt
4 Łyżka stołowa 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.
Składniki
300 G red cabbage, 4 Oddział parsley, 200 G carrots, 100 G walnuts, 1 Sztuka pomegranate, 2 Łyżeczka 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.
Składniki
2 Łyżeczka 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.
Składniki
1 Łyżeczka sea salt, 1 Łyżeczka cinnamon (ground), 1 Szczypta cloves (ground), 1 Szczypta pepper (ground), 1 Łyżeczka mustard, 4 Łyżka stołowa walnut oil, 2 Łyżka stołowa 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
