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Pointed cabbage salad with parsley and cashew pesto

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Ingredients for 4 servings:

  • 500 g pointed cabbage
  • 1 bunch parsley, flat
  • 40 g cashew nuts
  • 5 tbsp white wine vinegar, plus more to taste
  • 1 tbsp oil
  • 1 garlic clove(s), optional
  • Salt and pepper, freshly ground
  • Sugar

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 25 minutes

Clean the pointed cabbage and cut into thin strips. Place it in a bowl and sprinkle with about 1 teaspoon of salt, knead thoroughly with your hands, and let it sit for about 1 hour. Meanwhile, roast the cashews in a non-stick pan without fat. Let it cool on a plate. Pull the parsley off the coarse stalks. Blend the cashews, parsley, vinegar, oil, a little pepper and salt, and a pinch of sugar in a mixing bowl with an immersion blender until a paste forms. If you like, add a crushed garlic clove. Combine the paste and the cabbage and season with vinegar, salt, and pepper to taste.

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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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