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Sweet and sour carrot and red cabbage salad

with walnuts

    35min

    easy

    vegan

    vegetarian

    pescetarian

Ingredientes

4 Porções
  • 2 Colher de sopa agave syrup

  • 200 G carrots

  • 1 Colher de chá cinnamon (ground)

  • 1 Beliscar cloves (ground)

  • 1 Colher de chá mustard

  • 4 Ramo parsley

  • 1 Beliscar pepper (ground)

  • 1 Unidade pomegranate

  • 300 G red cabbage

  • 5 Colher de chá sea salt

  • 4 Colher de sopa walnut oil

  • 100 G walnuts

    Asian

    salads

    peanuts, mustard, nuts

    hand blender

Preparação

  • Prepare the salad

    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.

  • Ingredientes

  • 300 G red cabbage, 4 Ramo parsley, 200 G carrots, 100 G walnuts, 1 Unidade pomegranate, 2 Colher de chá sea salt

  • Knead the red cabbage

    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.

  • Ingredientes

  • 2 Colher de chá sea salt

  • Make the dressing

    Place the ingredients in a tall bowl and puree.

    Squeeze the cabbage and add to the carrot and other ingredients in the bowl.

  • Ingredientes

  • 1 Colher de chá sea salt, 1 Colher de chá cinnamon (ground), 1 Beliscar cloves (ground), 1 Beliscar pepper (ground), 1 Colher de chá mustard, 4 Colher de sopa walnut oil, 2 Colher de sopa agave syrup

  • Finishing touches

    Spread the dressing over the salad and mix everything well.

    Arrange on plates and garnish with walnuts.

Valor nutricional por porção

kcal

447

Proteína

6.44 G

Óleo/gordura

32.60 G

Hidratos de carbono

31.96 G

AutorBORA
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