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🍽️ Crispy Red Cabbage Salad with Tofu, Figs, and Pomegranate

413 kcal · 30 min · 4 servings

Ingredients

• Red cabbage, fresh 500 g
• Salt pinch
• Mustard 1 tsp
• Sugar 4 tbsp
• Balsamic vinegar, light 4 tbsp
• Olive oil 6 tbsp
• Smoked tofu 350 g
• Oil 2 tbsp
• Figs 2 pcs
• Chestnuts, peeled 80 g
• Pomegranate 1 pcs
• Pepper, black ground pinch

Instructions

1. 1. Wash the red cabbage and cut it in half.
2. 2. Remove the hard core in the middle in a wedge shape.
3. 3. Shred the cabbage leaves finely.
4. 4. Add one teaspoon of salt to the shredded cabbage.
5. 5. Knead the cabbage vigorously for about three minutes.
6. 6. Whisk the mustard with sugar, vinegar, and olive oil in a small bowl.
7. 7. Add the dressing mixture to the cabbage and mix everything well.
8. 8. Cut the smoked tofu into small cubes.
9. 9. Heat some oil in a pan over medium heat.
10. 10. Fry the tofu cubes for about four minutes until crispy.
11. 11. Chop the chestnuts coarsely.
12. 12. Roast the chestnuts for about two minutes together with the tofu in the pan.
13. 13. Wash the figs thoroughly.
14. 14. Cut the figs into fine cubes.
15. 15. Cut the pomegranate in half.
16. 16. Release the seeds by tapping the skin with a spoon.
17. 17. Take half of the tofu-chestnut mixture and mix it into the salad.
18. 18. Add half of the fig cubes and the pomegranate seeds and mix everything.
19. 19. Season the salad finally with salt and pepper to taste.
20. 20. Distribute the salad onto the plates.
21. 21. Sprinkle the remaining tofu, chestnuts, figs, and pomegranate seeds on top.
22. 22. Serve the salad immediately and enjoy.

Nutrition per serving

• kcal: 413
• Protein: 14 g · Fett/Fat: 29 g · Carbs: 33 g