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🍳 Cabbage Salad with Smoked Pork and Pineapple

307 kcal · 30 min · 4 servings

Ingredients

• 400 g small pointed cabbage (1 small pointed cabbage)
• salt
• 0.5 tsp brown sugar
• 1 spring onion
• 150 g small red bell peppers (1 small red bell pepper)
• 0.5 baby pineapple
• 1 bunch coriander
• 0.5 red chili pepper
• 1 lime
• 1 pinch ground coriander
• 1 tbsp thistle oil (or sesame oil)
• pepper
• 175 g lean chicken kassler (sliced meat; whole piece)

Instructions

1. 1. Remove the hard core from the white cabbage.
2. 2. Cut the cabbage in half.
3. 3. Cut the cabbage halves into thin strips.
4. 4. Place the cabbage strips in a large bowl.
5. 5. Add a quarter teaspoon of salt and some sugar.
6. 6. Knead the mixture vigorously with your hands.
7. 7. Let the cabbage sit like this for about five minutes.
8. 8. Cover the bowl.
9. 9. Let the cabbage marinate for about one hour.
10. 10. Wash the spring onions.
11. 11. Slice the spring onions into thin rings.
12. 12. Cut the bell pepper in half.
13. 13. Remove the seeds from the bell pepper.
14. 14. Wash the deseeded bell pepper.
15. 15. Cut the bell pepper into fine cubes.
16. 16. Peel the half pineapple.
17. 17. Remove the hard core from the pineapple flesh.
18. 18. Cut the pineapple flesh into fine cubes.
19. 19. Wash the coriander leaves.
20. 20. Shake the coriander leaves dry.
21. 21. Pluck the coriander leaves from the stems.
22. 22. Chop the coriander leaves roughly.
23. 23. Cut the chili pepper in half lengthwise.
24. 24. Remove the seeds from the chili.
25. 25. Wash the deseeded chili.
26. 26. Finely chop the chili.
27. 27. Cut the lime in half.
28. 28. Squeeze the juice from the lime.
29. 29. Pour the lime juice into a salad bowl.
30. 30. Add the chopped chili.
31. 31. Add ground coriander.
32. 32. Stir the ingredients for the dressing well.
33. 33. Whisk oil into the dressing with a whisk.
34. 34. Let the cabbage drain slightly.
35. 35. Add the spring onion rings to the cabbage.
36. 36. Add the pineapple cubes.
37. 37. Add the bell pepper cubes.
38. 38. Add the coriander leaves.
39. 39. Mix everything gently with the dressing.
40. 40. Season the salad with salt and pepper.
41. 41. Let the salad marinate for another fifteen minutes.
42. 42. Slice the smoked pork shoulder into thin slices.
43. 43. Cut the smoked pork slices into thin strips.
44. 44. Set aside a small amount of salad.
45. 45. Mix the smoked pork strips into the remaining salad.
46. 46. Place the salad on a platter.
47. 47. Garnish the salad with the reserved amount.
48. 48. Serve the salad.

Nutrition per serving

• kcal: 307
• Protein: 22 g · Fett/Fat: 10 g · Carbs: 29 g