← All recipes

🍽️ Autumn Salad with Red Cabbage, Walnuts, and Orange

305 kcal · 30 min · 4 servings

Autumn Salad with Red Cabbage, Walnuts, and Orange Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Put the walnuts into the mixing container.
  2. 2. Insert the measuring cup.
  3. 3. Crush the nuts for 5 seconds on speed 5.
  4. 4. Remove the crushed walnuts and set them aside.
  5. 5. Peel the oranges with a sharp knife.
  6. 6. Make sure to remove all the white pith.
  7. 7. Cut out the orange segments in a V-shape from the peel.
  8. 8. Set the segments aside.
  9. 9. Squeeze the remaining pulp between the peels.
  10. 10. Catch the juice.
  11. 11. Pour 70 ml of the orange juice into the mixing container.
  12. 12. Add rapeseed oil.
  13. 13. Add vinegar.
  14. 14. Add mustard.
  15. 15. Add sugar.
  16. 16. Add ½ teaspoon of salt.
  17. 17. Add 2 pinches of pepper.
  18. 18. Add walnut oil.
  19. 19. Mix the ingredients for 20 seconds on speed 4.
  20. 20. Remove the dressing and set it aside.
  21. 21. Wash the red cabbage thoroughly.
  22. 22. Remove the core.
  23. 23. Cut the red cabbage into coarse pieces.
  24. 24. Put the red cabbage pieces into the mixing container.
  25. 25. Insert the measuring cup.
  26. 26. Crush the red cabbage for 10 seconds on speed 5.
  27. 27. Push the red cabbage down from the walls of the container with a spatula.
  28. 28. Repeat the crushing process if necessary.
  29. 29. Wash the leaf salads.
  30. 30. Dry the leaf salads well.
  31. 31. Put the red cabbage and leaf salads into a bowl.
  32. 32. Take half of the dressing.
  33. 33. Mix the salad thoroughly with the dressing.
  34. 34. Arrange the salad on deep plates.
  35. 35. Top the salad with the orange segments.
  36. 36. Sprinkle the walnuts over it.
  37. 37. Garnish the salad with shaved Parmesan.
  38. 38. Enjoy your meal!
  39. 39. Store the remaining dressing in a screw-top jar in the refrigerator.
  40. 40. The dressing keeps for one week.

Nutrition per serving