Blue Cabbage Salad

Ingredients

• 500 g red cabbage
• 300 g carrots
• 1 Pomegranate
• 4 tbsp apple cider vinegar
• 4 tbsp rapeseed oil
• 0.5 tsp cumin powder
• Salt
• Pepper
• 60 g almonds (or pecan kernels)

Instructions

1. 1.

   Remove the outer leaves from the red cabbage and wash it. Quarter, remove the core, and cut into fine strips. Knead the cabbage for 4–5 minutes to make it as tender as possible.

2. 2.

   Peel and grate the carrots coarsely. Cut the pomegranate in half and separate the seeds. Set aside about 4 tbsp for garnish; mix the rest with the cabbage and carrots.

3. 3.

   Whisk together vinegar, oil, cumin, salt, and pepper and taste the dressing. Toss the salad with it and let it marinate for at least 30 minutes.

4. 4.

   Taste the blue cabbage salad again, plate it, and scatter pomegranate seeds on top. Roughly chop the nuts and serve the salad sprinkled with them.