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🍽️ Crunchy Red Cabbage Salad with Apples, Nuts, and Beetroot

309 kcal · 30 min · 4 servings

Ingredients

• 400 g red cabbage
• 5 tbsp red wine vinegar
• 1 tbsp apple juice
• 1 tbsp olive oil
• 2 tbsp liquid honey
• 1 pinch allspice powder
• 1 pinch clove powder
• 1 pinch cinnamon powder
• salt
• pepper (from the mill)
• 80 g peeled walnut kernels
• 2 tart apples (e.g. Granny Smith)
• lemon juice
• 2 beetroot (vacuum-packed)

Instructions

1. 1. Remove the hard core from the red cabbage and cut the vegetable into thin strips.
2. 2. Place the red cabbage strips in a bowl and pour boiling water over them.
3. 3. Let the red cabbage steep in the hot water for five minutes.
4. 4. Drain the water and let the red cabbage drain well.
5. 5. Whisk vinegar, juice, oil, and honey together in a small bowl.
6. 6. Add the spices to the liquid and season with salt and pepper to taste.
7. 7. Roast the nuts in a hot pan without additional fat until they are fragrant.
8. 8. Remove the nuts from the pan and let them cool completely.
9. 9. Roughly chop the cooled nuts.
10. 10. Wash the apples, quarter them, and remove the core.
11. 11. Slice the apple pieces into thin slices.
12. 12. Toss the apple slices with one tablespoon of lemon juice.
13. 13. Slice the beetroot into thin slices.
14. 14. Combine the red cabbage with the apple slices, beetroot slices, and chopped nuts.
15. 15. Pour the vinaigrette over the salad mixture and toss everything well.
16. 16. Taste the salad one last time and adjust the seasoning if needed.
17. 17. Plate the salad and serve.

Nutrition per serving

• kcal: 309
• Protein: 6 g · Fett/Fat: 17 g · Carbs: 32 g