Red cabbage salad with feta cheese and pine nuts

Ingredients for 2 servings:

• 200 g red cabbage, raw
• 50 g carrot(s)
• 100 g iceberg lettuce
• 1 orange(s)
• 50 g cranberries, dried
• 100 g feta cheese
• 1 tbsp hemp oil
• 30 g pine nuts
• 1 tbsp Balsamic vinegar of Modena
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

vegetarian

Clean the red cabbage and cut into thin strips, then knead thoroughly with pepper and salt. Add the squeezed orange juice, the balsamic vinegar, and the chopped cranberries, and season to taste. Now let the red cabbage salad rest for 2 hours. After the resting time, clean the iceberg lettuce, cut into strips, wash, and spin dry with a salad spinner. Coarsely grate the cleaned carrots. Toast the pine nuts in a pan without fat. Cut the feta cheese into small cubes. Mix the grated carrots into the red cabbage salad, season again to taste, and finally mix in the hemp oil. Now place some red cabbage salad on a plate, then some iceberg lettuce, the feta cheese, and the pine nuts. Finally, drizzle some of the juice from the red cabbage salad over the salad. I used a very good balsamic vinegar, so I didn’t have to add any sugar to the red cabbage salad. If you use a simple balsamic vinegar, you’ll need a little more sugar in the red cabbage salad.