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🥗 Crispy Red Cabbage and Broccoli Salad with Orange Dressing

338 kcal · 30 min · 4 servings

Ingredients

• 1 blood orange
• 1 shallot
• 3 tbsp olive oil
• 30 g almond butter (2 tbsp)
• 1 tbsp maple syrup
• salt
• pepper
• 1 kg broccoli (2 broccoli)
• 500 g red cabbage (0.25 red cabbage)
• 2 spring onions
• 45 g almonds (3 tbsp)
• 30 g raisins (2 tbsp)

Instructions

1. 1. Cut the blood orange in half and squeeze out the juice.
2. 2. Peel the shallot and dice it finely.
3. 3. Whisk the oil together with the almond butter, orange juice, maple syrup, salt, pepper, and shallot cubes.
4. 4. Taste the dressing and adjust the seasoning if needed.
5. 5. Remove the tough stems from the broccoli and wash it.
6. 6. Break the broccoli into small florets.
7. 7. Place the broccoli florets in a steamer basket over boiling water.
8. 8. Steam the broccoli for 5 to 7 minutes until it is tender-crisp.
9. 9. Remove the outer leaves and the hard core from the red cabbage.
10. 10. Slice the red cabbage into thin strips.
11. 11. Place the sliced red cabbage and steamed broccoli into a large bowl.
12. 12. Clean the spring onions and wash them.
13. 13. Slice the spring onions into thin rings.
14. 14. Chop the almonds coarsely.
15. 15. Add the chopped almonds, spring onion rings, and raisins to the salad.
16. 16. Pour the dressing over the salad.
17. 17. Toss everything well until the salad is evenly coated.

Nutrition per serving

• kcal: 338
• Protein: 16 g · Fett/Fat: 19 g · Carbs: 25 g