Winter salad

Ingredients for 4 servings:

• 1 small head of red cabbage
• 3 apples, tart (e.g. (Boskoop or Braeburn)
• 4 carrots
• ½ lemon(s), the juice
• 1 bunch of chives
• 1 handful of walnuts, roughly chopped
• Oil (walnut oil)
• Vinegar, fruity (e.g. apple, raspberry or pomegranate)
• salt and pepper
• Sugar
• possibly ciabatta

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Total time approx. 45 minutes

bursting with vitamins… very tasty!

Remove the wilted outer leaves from the red cabbage and halve it lengthwise with a sharp knife. Remove the stalk and then quarter the cabbage. Now slice half of the cabbage into fine strips using a grater. The remaining cabbage can be stored in a damp kitchen towel in the refrigerator for at least ten days. Peel the carrots and cut into fine strips (julienne) or slice them. Peel, quarter, and core the apples. Slice them into fine strips using a grater or dice them finely with a knife. Toss the apples with the juice of half a lemon to prevent them from turning brown. Finely chop the chives. Toss the cabbage with the apples, carrots, chives, and walnuts. Mix the walnut oil, fruit vinegar, salt, pepper, and a little sugar, if desired, to make a dressing and drizzle it over the salad. Mix well and let it sit for a while. If you like, you can toast some white bread (ciabatta tastes best) and sprinkle the fish over the salad for a crunchy effect. A little tip: The salad also tastes great with some freshly shaved Parmesan cheese. And if you’re missing meat, you can add a slice or two of roast beef (cold) to the side.