Winter salad with Chinese cabbage
Ingredients
for 4 person
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 |
How it's done
Salad
Mix the cabbage, pomelo and purslane in a bowl.
Dressing
Combine the vinegar, oil and mustard, season. Drizzle the dressing over the salad, mix.
Almonds
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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