Raw Vegetable Salad with Cabbage

Ingredients

• 40 g cashew nuts (3 tbsp)
• 350 g kale
• 350 g red cabbage (1 piece)
• 200 g carrots (2 carrots)
• 200 g yellow bell pepper (1 yellow bell pepper)
• 200 g red bell pepper (1 red bell pepper)
• 200 g thick beans (frozen)
• Salt
• 5 g coriander (1 handful)
• 2 tbsp Lime juice
• 2 tbsp rice vinegar
• 3 tbsp vegetable broth
• 7 g spicy mustard (1 tsp)
• Pepper
• 1 tsp Honey
• 1 small garlic clove
• 2 tbsp olive oil

Instructions

1. 1.

   Toast cashew nuts in a dry pan over medium heat, set aside and let cool. Clean kale, wash and cut into fine strips. Clean red cabbage, wash and shred into fine strips. Peel carrots and grate finely. Halve bell peppers, seed, wash and cut into cubes.

2. 2.

   Cook beans in boiling salted water for 10 minutes. Then rinse with cold water and peel. Meanwhile wash coriander, dry shake and pluck leaves; set aside some for garnish, chop the rest finely. For the dressing whisk lime juice with vinegar, broth, mustard, pepper and honey. Peel garlic, finely chop and add to the dressing. Drizzle oil and season with salt and pepper.

3. 3.

   Combine all prepared salad ingredients (except cashew nuts) and coriander in a bowl and mix. Toss salad with dressing, plate on a dish and sprinkle with cashew nuts and coriander.