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🥗 Crispy Red Cabbage and Apple Salad with Tête de Moine

233 kcal · 30 min · 4 servings

Ingredients

• red cabbage, fresh 500 g
• salt pinch
• sugar 1 tsp
• apples, green 1 pc.
• persimmon 1 pc.
• hazelnuts, whole 30 g
• parsley, fresh 15 g
• chives, fresh 10 g
• oranges 0.5 pc.
• pepper, black ground pinch
• honey 1 tbsp
• mustard 1 tbsp
• white wine vinegar 2 tbsp
• olive oil 4 tbsp
• Tête de Moine 120 g

Instructions

1. 1. Wash the red cabbage thoroughly.
2. 2. Remove any wilted or damaged leaves.
3. 3. Cut the head into quarters.
4. 4. Cut out the hard core end.
5. 5. Slice the flesh into very thin strips.
6. 6. Place the red cabbage strips into a large bowl.
7. 7. Sprinkle the cabbage with salt and sugar.
8. 8. Massage the ingredients vigorously with your hands.
9. 9. Repeat the kneading until the cabbage becomes soft and releases liquid.
10. 10. Wash the apple under running water.
11. 11. Cut the apple into four wedges.
12. 12. Remove the core.
13. 13. Cut the wedges into thin strips.
14. 14. Wash the kaki fruit.
15. 15. Cut the kaki into small cubes.
16. 16. Place the hazelnuts into a dry frying pan.
17. 17. Roast the nuts over medium heat without oil.
18. 18. Remove the pan from the heat as soon as the nuts are fragrant.
19. 19. Let the nuts cool down for a moment.
20. 20. Chop the hazelnuts coarsely.
21. 21. Wash the parsley and chives.
22. 22. Shake the greens dry.
23. 23. Chop the herbs finely.
24. 24. Wash the orange.
25. 25. Dry the orange.
26. 26. Grate the orange peel finely.
27. 27. Squeeze the juice from the orange.
28. 28. Place the orange juice and zest into a small bowl.
29. 29. Add honey.
30. 30. Add mustard.
31. 31. Add vinegar.
32. 32. Add olive oil.
33. 33. Whisk the ingredients vigorously with a fork.
34. 34. Season the dressing with salt and pepper.
35. 35. Set aside some of the dressing for the sauce.
36. 36. Add the remaining dressing to the red cabbage.
37. 37. Add the chopped herbs to the red cabbage.
38. 38. Mix everything well.
39. 39. Place the red cabbage onto the plates.
40. 40. Arrange the apple wedges on top.
41. 41. Arrange the kaki cubes on top.
42. 42. Sprinkle the chopped hazelnuts over it.
43. 43. Shave the Tête de Moine cheese into fine rosettes.
44. 44. Arrange the cheese rosettes on the salad.
45. 45. Drizzle the finished salad with the remaining dressing.
46. 46. Enjoy your meal!

Nutrition per serving

• kcal: 233
• Protein: 6 g · Fett/Fat: 15 g · Carbs: 22 g