Cabbage Salad with Oyster Mushrooms

Ingredients

• 500 g white cabbage
• 400 g oyster mushrooms
• 3 tbsp macadamia nuts (15 g each)
• 0.5 bunch Parsley (10 g)
• 1 Organic lemon
• 2 tsp Dijon mustard
• 4 tbsp olive oil
• 2 tbsp walnut oil
• Salt
• Pepper

Instructions

1. 1.

   Clean the cabbage, trim the core, wash, and shred into very fine strips. Clean the oyster mushrooms and chop them. Halve the macadamia nuts and toast them in a hot pan without fat over medium heat for 3 minutes. Wash parsley, pat dry, and strip leaves.

2. 2.

   For the dressing, rinse the lemon, grate its zest, then squeeze the juice. Mix lemon juice, zest, mustard with 2 tbsp olive oil and walnut oil. Season with salt and pepper. Combine the dressing with cabbage, parsley, and nuts.

3. 3.

   Heat remaining olive oil in a pan. Sauté mushrooms over low heat for 10 minutes. Season with salt and pepper and fold into the salad. Plate the salad on bowls and serve.