Salade de chou rouge




  • Red cabbage ½
  • Apple 1
  • Nuts 6
  • Pomegranate ¼
  • Lemon juice 2 tablespoons
  • Cider vinegar 1 tablespoon
  • Walnut oil 1 tablespoon
  • Agave syrup or honey 1 teaspoon
  • Tahini 1 teaspoon
  • Salt pepper

Tap the back of the pomegranate to make the seeds fall onto a plate.

Coarsely chop the nuts.

Then use a mandolin to slice the red cabbage.

Rinse the apple before grating it without peeling it. Sprinkle with lemon juice to prevent it from blackening.

In a bowl, emulsify the walnut oil with the cider vinegar, tahini and agave syrup. Put salt and pepper at your taste.

In a salad bowl, combine the red cabbage, grated apple, walnuts and pomegranate seeds. Season with the vinaigrette, mix gently, then reserve the red cabbage salad in the fridge before serving.

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