2 Łyżka stołowa Agave syrup
200 G Carrots
1 Szczypta Ground cloves
4 Oddział Parsley
1 Sztuka Pomegranate
300 G Red cabbage
4 Łyżka stołowa Walnut oil
100 G Walnuts
1 Łyżeczka ground cinnamon
1 Szczypta ground pepper
1 Łyżeczka mustard
3 Łyżeczka sea salt
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, 100 G Walnuts, 1 Sztuka Pomegranate, 2 Łyżeczka sea salt, 4 Oddział Parsley
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 ground cinnamon, 1 Szczypta Ground cloves, 1 Szczypta ground pepper, 1 Łyżeczka mustard, 4 Łyżka stołowa Walnut oil, 2 Łyżka stołowa Agave syrup
Drizzle the dressing over the top and mix well. Plate up the salad and garnish with walnuts.
447
6.44 G
32.60 G
31.96 G
