Winter – Raw Food

Ingredients for 3 servings:

• 100 g raisins or sultanas
• 2 thick carrots (winter carrots)
• 250 g Chinese cabbage (that’s about 1/4 head)
• 1 large apple, sour
• orange juice
• 1 tsp oil (e.g. germ, walnut, sunflower or rapeseed)
• Honey or sugar to taste
• lemon juice

Instructions

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

(Salad made from Chinese cabbage + carrots + apples, etc.)

Soak the raisins in a little orange juice – I always do this in the salad bowl, where everything else is added gradually. Peel and finely grate the carrots. Peel and finely chop the Chinese cabbage. Peel the apple (leave the skin on) and cut into sticks or similar – mix with lemon juice to prevent it from browning. Mix everything well with the oil and the soaked raisins. If the salad is too sour, season with a little honey or sugar. The salad tastes best when it’s left to marinate for a while (at least 30 minutes). This salad is easy to adapt: ​​For example, you could add 1-2 fresh tangerines, canned mandarins, a handful of fresh grapes, 1 fresh orange, or something similar. The ratio of the basic ingredients isn’t so important either: You can use 1/2 a Chinese cabbage, or/and just 1 or even 3 carrots, or/and 2 apples, or whatever you like – depending on what’s available and your appetite. If you like, sprinkle a few chopped tree nuts/walnuts, sunflower seeds, pumpkin seeds, or something similar on top. And if you don’t like raisins, just leave them out or replace them with chopped, dried figs, for example. We enjoy this salad for breakfast at home, with cheese sandwiches or something similar, as a snack at school or the office, as a side dish for lunch or dinner (e.g., with sandwiches or Königsberger Klopse with rice), or simply as a snack, perhaps with a rusk or biscuit. You can also prepare a large bowl in the evening – and take the leftovers to the office the next day or somewhere else (tightly packed!).