Winter salad with Chinese cabbage

Name: Winter salad with Chinese cabbage
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 tbsp cane sugar; 300 g Chinese cabbage; 1 pomelos; 50 g purslane; 50 g almonds; ½ tbsp honey mustard; 3 tbsp vinegar; 5 tbsp rapeseed oil; salt and pepper to taste; ¼ tsp salt

winter salad winter

Total: 30 min. | Active: 30 min.

vegetarian, lactose-free, gluten-free, Low Carb

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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.

Recipe by:
Claudia - stylingqueen

Ingredients

for 4 person

Salad
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

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

Almonds
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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