🥗 Crispy Red Cabbage and Pear Salad with Walnuts

Name: Crispy Red Cabbage and Pear Salad with Walnuts
Total time: 30 min
Yield: 4 servings
Ingredients: 800 g small red cabbage (1 small red cabbage); salt; 45 g walnut kernels (3 tbsp); 300 g ripe, firm pears (2 ripe, firm pears); 1 lemon; 1 tsp walnut oil; 2 tsp liquid honey; 1 tbsp olive oil; pepper; 80 g Gorgonzola; 0.5 bunch flat-leaf parsley

268 kcal · 30 min · 4 servings

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Ingredients

800 g small red cabbage (1 small red cabbage)
salt
45 g walnut kernels (3 tbsp)
300 g ripe, firm pears (2 ripe, firm pears)
1 lemon
1 tsp walnut oil
2 tsp liquid honey
1 tbsp olive oil
pepper
80 g Gorgonzola
0.5 bunch flat-leaf parsley

Instructions

1. Remove the tough stems from the red cabbage and wash it thoroughly.
2. Shred the red cabbage finely using a vegetable slicer or grater.
3. Place the shredded cabbage into a large bowl.
4. Sprinkle 2 teaspoons of salt over it.
5. Knead the cabbage firmly with your hands for 5 to 8 minutes until it becomes soft.
6. Let the cabbage rest in the bowl for 30 minutes.
7. Toast the walnuts in a large non-stick pan without adding any extra fat.
8. Remove the toasted walnuts from the pan and place them on a small plate.
9. Wash the pears thoroughly.
10. Cut the pears into quarters.
11. Remove the cores from the pear quarters.
12. Slice the pears into thin wedges.
13. Cut a lemon in half.
14. Squeeze the juice from the lemon half.
15. Heat the walnut oil in the pan.
16. Sear the pear wedges briefly in the hot oil.
17. Drizzle honey over the pears.
18. Allow the honey to caramelize until the pears are golden brown.
19. Pour the lemon juice over the caramelized pears.
20. Remove the pears from the pan and set them aside.
21. Stir the olive oil into the remaining lemon-caramel mixture in the pan.
22. Season the dressing with salt and pepper to taste.
23. Remove the rind from the Gorgonzola cheese.
24. Cut the Gorgonzola into small cubes.
25. Add the Gorgonzola cubes and the caramelized pear wedges to the kneaded red cabbage.
26. Gently fold everything together to combine the ingredients.
27. Pour the prepared dressing over the salad.
28. Toss the salad thoroughly so the dressing is evenly distributed.
29. Wash the parsley and shake it dry.
30. Pluck the parsley leaves from the stems.
31. Finely chop the parsley leaves.
32. Sprinkle the chopped parsley and the toasted walnuts over the finished salad.
33. Serve the salad immediately.

Nutrition per serving

kcal: 268
Protein: 8 g · Fett/Fat: 17 g · Carbs: 20 g