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pointed cabbage salad

updated

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Ingredients for 1 servings:

  • 25 g pecans
  • 75 g pointed cabbage
  • 2 g garlic
  • 13 ml lemon juice
  • 7 ml olive oil
  • 4 g oat flakes
  • 10 g cranberries

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

vegetarian

Preheat oven to 150°C. Roast the pecans on a baking sheet lined with parchment paper for 10 minutes. Wash and finely chop the pointed cabbage. Squeeze the garlic into a bowl, add the lemon juice and half of the olive oil, season with salt and pepper, stir, and add to the salad. Purée the nuts, remaining olive oil, and oatmeal and mix everything together with the rest of the ingredients.

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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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