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🥗 Cabbage salad with white beans

469 kcal · 30 min · 4 servings

Ingredients

• 400 g young black cabbage (or kale)
• salt
• pepper
• 1 lemon
• 1 tbsp olive oil
• 80 g quinoa
• 240 g white beans (can; drained weight)
• 45 g walnut kernels (3 tbsp)
• 25 g sesame (2 tbsp)
• 350 g small salad cucumber (1 small salad cucumber)
• 0.5 pomegranate
• 0.5 orange
• 45 g tahini (3 tbsp; sesame paste)
• 1 tsp honey
• 2 tbsp walnut oil
• 10 g dried goji berries (2 tbsp)

Instructions

1. 1. Wash the black cabbage leaves thoroughly.
2. 2. Dry the vegetable well.
3. 3. Remove the thick central ribs from the leaves.
4. 4. Cut the leaves into thin strips.
5. 5. Place the cut leaves in a bowl.
6. 6. Season the cabbage with salt and pepper.
7. 7. Squeeze the juice from half a lemon.
8. 8. Add one tablespoon of lemon juice to the cabbage.
9. 9. Drizzle some olive oil over it.
10. 10. Mix the salad well.
11. 11. Let the salad marinate for one hour.
12. 12. Set aside the remaining lemon juice.
13. 13. Rinse the quinoa under running water.
14. 14. Take two and a half times the amount of water for the quinoa.
15. 15. Salt the water.
16. 16. Cook the quinoa over low heat.
17. 17. Cook it for about 15 minutes.
18. 18. Cook it until it is al dente.
19. 19. Rinse the white beans in a sieve.
20. 20. Let the beans drain.
21. 21. Roughly chop the walnuts.
22. 22. Heat a pan without fat over medium heat.
23. 23. Toast the walnuts together with the sesame seeds in the pan.
24. 24. Toast the mixture for three minutes.
25. 25. Remove the nut-sesame mixture from the pan.
26. 26. Peel the cucumber.
27. 27. Cut the cucumber in half lengthwise.
28. 28. Remove the seeds of the cucumber.
29. 29. Slice thin slices from the cucumber.
30. 30. Separate the seeds from the pomegranate fruit.
31. 31. Squeeze the orange.
32. 32. Put the orange juice in a bowl.
33. 33. Add the remaining lemon juice.
34. 34. Add tahini to the bowl.
35. 35. Add honey to the bowl.
36. 36. Add walnut oil to the bowl.
37. 37. Season with salt and pepper.
38. 38. Add four tablespoons of water.
39. 39. Whisk the ingredients to make a dressing.
40. 40. Mix the cabbage strips with the cucumber slices.
41. 41. Arrange the salad on a plate.
42. 42. Distribute the beans over the salad.
43. 43. Distribute the quinoa over the salad.
44. 44. Drizzle everything with the citrus dressing.
45. 45. Sprinkle the salad with the walnut-sesame mixture.
46. 46. Sprinkle the salad with the pomegranate seeds.
47. 47. Sprinkle the salad with goji berries.

Nutrition per serving

• kcal: 469
• Protein: 18 g · Fett/Fat: 27 g · Carbs: 36 g