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🥗 Crunchy Red Cabbage Salad with Apples and Nuts

464 kcal · 30 min · 4 servings

Ingredients

• 600 g Red Cabbage (1/4 Red Cabbage)
• Salt
• 1 tbsp Whole Cane Sugar (20 g)
• 2 Red Onions
• 2 Apples
• 5 tbsp Grape Seed Oil
• 2 tbsp Walnut Oil
• 3 tbsp Apple Cider Vinegar
• 1 Pinch Caraway
• Pepper
• 5 g Parsley (1 Handful)
• 80 g Walnut Kernels
• 1 Pomegranate
• 45 g Yellow Sultanas (3 tbsp)

Instructions

1. 1. Remove the outer leaves of the red cabbage and cut out the hard core.
2. 2. Cut the cabbage into very fine strips or use a grater.
3. 3. Place the cut cabbage into a bowl.
4. 4. Sprinkle the cabbage with a little salt and sugar.
5. 5. Knead the ingredients vigorously for 5 minutes to soften the cabbage.
6. 6. Peel the onions and cut them in half.
7. 7. Cut the onion halves into thin slices.
8. 8. Wash the apples and cut them in half.
9. 9. Remove the core from the apple halves.
10. 10. Cut the apples into thin wedges.
11. 11. Add the onion slices and apple wedges to the red cabbage.
12. 12. Mix all ingredients well together.
13. 13. Whisk both oils, the vinegar, and the cumin together in a small bowl.
14. 14. Pour the dressing mixture over the red cabbage salad.
15. 15. Mix the salad again so that the dressing is evenly distributed.
16. 16. Let the salad marinate for about 15 minutes.
17. 17. Wash the parsley and shake it dry.
18. 18. Pluck the parsley leaves from the stems.
19. 19. Chop the walnuts coarsely.
20. 20. Separate the seeds from the pomegranate fruit.
21. 21. Divide the finished red cabbage salad onto four plates.
22. 22. Sprinkle the parsley leaves, pomegranate seeds, and sultanas over the salad.
23. 23. Serve the salad immediately.

Nutrition per serving

• kcal: 464
• Protein: 7 g · Fett/Fat: 32 g · Carbs: 36 g