← All recipes

🍽️ Crunchy White Cabbage Salad with Almonds and Coriander

301 kcal · 30 min · 4 servings

Ingredients

• 1.2 kg Cabbage (1 Cabbage)
• Salt
• 0.5 red chili pepper
• 100 ml coconut water
• 4 tbsp lime juice
• 2 tbsp sesame oil
• 2 tbsp olive oil
• 1 tsp soy sauce
• Pepper
• 1 tsp honey
• 80 g almond kernels
• 10 g coriander (0.5 bunch)

Instructions

1. 1. Remove the hard core from the white cabbage.
2. 2. Wash the cabbage thoroughly and shake it dry.
3. 3. Cut the vegetable into thin strips or small cubes.
4. 4. Sprinkle some salt over the cut cabbage.
5. 5. Knead the cabbage vigorously for five minutes.
6. 6. Let the cabbage rest for one hour.
7. 7. Cut the chili pepper in half lengthwise.
8. 8. Remove the seeds from the chili pepper.
9. 9. Wash the chili pepper and chop it finely.
10. 10. Mix the coconut water with lime juice.
11. 11. Add the oils and soy sauce to the liquid.
12. 12. Season the marinade with pepper and honey.
13. 13. Squeeze the marinated cabbage.
14. 14. Mix the cabbage with the almonds.
15. 15. Add the coconut marinade to the salad.
16. 16. Wash the coriander leaves thoroughly.
17. 17. Shake the herbs dry.
18. 18. Pluck the leaves from the stems.
19. 19. Set aside the coriander leaves for serving.
20. 20. Mix the remaining coriander leaves into the finished salad.

Nutrition per serving

• kcal: 301
• Protein: 9 g · Fett/Fat: 22 g · Carbs: 17 g