Winter salad with Chinese cabbage

Winter salad with Chinese cabbage

Total: 30 Min. | Active: 30 Min.
vegetarian, lactose-free, gluten-free, Low Carb
Nutritional value / person: 242 kcal
, Fat: 20 g
, Carbohydrate: 8 g
, Protein: 5 g

Pink Chinese cabbage – how cool is that! As a food stylist, it certainly set my pulse racing, and so I simply had to come up with a recipe straight away. This winter salad will bring a splash of colour to your plate.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


300 g Chinese cabbage (e.g. red Chinese cabbage), cut into thin strips
1 pomelo, peeled, membranes removed, flesh roughly torn apart
50 g purslane


3 tbsp vinegar (e.g. quince vinegar)
5 tbsp rapeseed oil
½ tbsp honey mustard
salt and pepper to taste


50 g almonds
1 tbsp cane sugar
¼ tsp salt
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How it's done

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Mix the cabbage, pomelo and purslane in a bowl.


Combine the vinegar, oil and mustard, season. Drizzle the dressing over the salad, mix.


Toast the almonds in a frying pan without any oil. Add the sugar and salt, caramelize the almonds, leave to cool on a sheet of baking paper. Coarsely chop the almonds, scatter on top of the salad.

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