pointed cabbage salad with peppers and mandarins

Ingredients for 2 servings:

• 300 g pointed cabbage
• ½ bell pepper(s), red
• ½ bell pepper(s), yellow or orange
• 2 large tangerines
• 2 tbsp soy sauce
• 1 tbsp rapeseed oil
• 1 pinch of Allspice d’Espelette, alternatively chili flakes
• some salt
• 1 handful of peanuts, roasted and salted, chopped

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Cut the trimmed pointed cabbage into fine strips, sprinkle with a little salt in a sufficiently large bowl, and knead thoroughly with your hands. Halve or third the bell peppers lengthwise and cut crosswise into fine strips. Mix with the pointed cabbage. Peel the mandarins all over with a knife. Squeeze out the remaining pulp from the peels; you should have about 3-4 tablespoons of juice. Slice the mandarins. For the dressing, combine the mandarin juice, soy sauce, oil, and piment d’Espelette (or chili flakes if you prefer), and mix it with the mandarin slices into the pointed cabbage. Let the salad marinate well, divide among plates, and serve sprinkled with chopped peanuts.