2 Matsked agave syrup
200 G carrots
1 Tesked cinnamon (ground)
1 Nypa cloves (ground)
1 Tesked mustard
4 Gren parsley
1 Nypa pepper (ground)
1 Stycken pomegranate
300 G red cabbage
5 Tesked sea salt
4 Matsked 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.
Ingredienser
300 G red cabbage, 4 Gren parsley, 200 G carrots, 100 G walnuts, 1 Stycken pomegranate, 2 Tesked 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.
Ingredienser
2 Tesked 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.
Ingredienser
1 Tesked sea salt, 1 Tesked cinnamon (ground), 1 Nypa cloves (ground), 1 Nypa pepper (ground), 1 Tesked mustard, 4 Matsked walnut oil, 2 Matsked 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
