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2 days of pointed cabbage, pepper and leek salad

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Ingredients for 2 servings:

  • 200 g pointed cabbage, finely grated
  • ¼ leek(s), finely chopped
  • ½ bell pepper(s), pitted, finely diced
  • 3 tbsp vinegar
  • 50 ml water
  • n. B. sugar, approx. 2 tbsp
  • 3 tbsp walnut oil
  • salt and pepper

Instructions

Working time approx. 10 minutes; Rest period approx. 2 days; Total time approx. 2 days 10 minutes

vegan, can be prepared well, e.g. for a barbecue

Mix all ingredients and season to taste. Transfer to a covered bowl. Refrigerate for 2 days. Shake occasionally. Serve at room temperature.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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