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