🍽️ Crispy Endive Salad with Walnuts

Name: Crispy Endive Salad with Walnuts
Total time: 30 min
Yield: 4 servings
Ingredients: 0.5 red pointed cabbage (400 g); 4 tbsp cloudy apple cider vinegar; 4 tbsp walnut oil (or any other plant oil of your choice); 1 grapefruit; 0.25 pomegranate; 50 g nut and seed mix (e.g. walnut kernels, pecan kernels, black sesame) or walnut kernels; 2 spring onions; optional herbs for garnish (e.g. cilantro)

246 kcal · 30 min · 4 servings

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Ingredients

0.5 red pointed cabbage (400 g)
4 tbsp cloudy apple cider vinegar
4 tbsp walnut oil (or any other plant oil of your choice)
1 grapefruit
0.25 pomegranate
50 g nut and seed mix (e.g. walnut kernels, pecan kernels, black sesame) or walnut kernels
2 spring onions
optional herbs for garnish (e.g. cilantro)

Instructions

1. Remove the hard core from the endive and wash the vegetable thoroughly.
2. Cut the endive into very fine strips.
3. Place the cabbage strips in a bowl and drizzle with apple cider vinegar and oil.
4. Knead the mixture vigorously with your hands to make the cabbage more tender.
5. Let the cabbage marinate for 30 minutes.
6. Meanwhile, peel the skin off the grapefruit.
7. Separate the grapefruit into wedge-shaped segments and remove them.
8. Remove the seeds from the pomegranate.
9. Roughly chop the walnuts, depending on size and taste preferences.
10. Wash the spring onions and remove the root ends.
11. Halve the white lower parts lengthwise and cut them into fine strips about 2 cm long.
12. Cut the green upper parts into fine rings.
13. Mix the marinated cabbage with the prepared fruits and onions.
14. Plate the salad.
15. Sprinkle the chopped walnuts over the top.
16. Optionally garnish with fresh herbs.
17. Enjoy the salad immediately while fresh.

Nutrition per serving

kcal: 246
Protein: 7 g · Fett/Fat: 17 g · Carbs: 15 g