Jaroma cabbage salad fruity and quick

Ingredients for 4 servings:

• 1 small white cabbage (Jaroma), approx. 500 g
• 2 oranges
• 2 apples, red-skinned
• 1 lemon(s)
• 4 tbsp orange juice
• salt and pepper
• some honey
• 3 tbsp oil
• 2 tbsp walnuts

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Jaroma is so tender, it doesn’t need to be blanched or kneaded

Clean the cabbage, quarter it, and remove the tough stalk. Cut the quarters into fine strips. Peel and fillet the oranges, and squeeze the juice from the pith into a bowl for the dressing. Add orange juice to four tablespoons. Mix with the lemon juice, a little honey, salt, pepper, and oil to make a dressing. Cut the washed, unpeeled apples into thin slices and add them immediately to the dressing to prevent them from turning brown. Mix in the orange segments and cabbage strips. Let them sit for a while. Roughly chop the walnuts and toast them in a pan without fat until browned, then let cool. Season the salad to taste and serve sprinkled with the walnuts.