Rainbow cabbage salad

Rainbow cabbage salad

My Organic Alnatura Recipes
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Preparation time
45min
Cooking time
12min
Serving(s)
4

Source: Alnatura - Photographer: Oliver Brachat

Ingredients:

600
g white cabbage
0,50
tsp. Alnatura sea salt
1
red onion
1
clove of garlic
1
red pepper
1
green pepper
1
yellow pepper
1
bunch parsley
3
tbsp. lime juice
4
tbsp. Alnatura extra virgin olive oil
1
tbsp. Alnatura white balsamic vinegar
1
tsp. Alnatura sweet ground pepper
1
pinch chilli pepper
1
tsp. ground cumin
60
ml Alnatura vegetable stock without yeast extract (cube)
2
pinches ground black pepper

Prepare the cabbage

Remove the outer leaves from the white cabbage, chop it into quarters and cut out the tough core. Finely slice the cabbage and put in a large bowl. Add ¼ tsp. salt and press the mixture together with your hands.

Prepare the vegetable

Peel the onion and the garlic and chop finely. Halve the peppers lengthways, remove seeds, wash and slice thinly. Wash the parsley, shake dry, pluck off the leaves and chop finely.

Assemble the salad

Mix the onion, garlic and sliced pepper with the cabbage. Season with the rest of the salt and some sugar and press together with your hands again.

Prepare the dressing

Whisk the lime juice with the oil, balsamic vinegar, pepper and chilli powder, cumin and vegetable stock in a small bowl and pour over the salad.

Complete the salad

Stir in the chopped parsley. Season the salad with pepper and leave to stand overnight in the fridge.

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