Red Cabbage Salad with Oranges and Chestnuts

Ingredients

• 1.2 kg red cabbage (1 head)
• Salt
• Pepper
• 1 tsp maple syrup
• 4 tbsp apple cider vinegar
• 4 tbsp olive oil
• 1 Red Onion
• 60 g walnut kernels (4 tbsp)
• 0.25 pomegranate
• 120 g chestnuts (pre-cooked, vacuum sealed)
• 2 oranges
• 1 apple
• 15 g raisins (1 tbsp)

Instructions

1. 1.

   Clean and wash the cabbage, quarter it, remove the core; cut into fine strips. Toss with salt, pepper, maple syrup, vinegar, and oil, then let rest for 1 hour before mixing again.

2. 2.

   Meanwhile peel the onion and slice into thin rings. Roughly chop the walnuts. Separate the pomegranate seeds from the fruit. Halve the chestnuts. Fillet the oranges: cut off the skin with a knife so that the white membrane is removed; separate the segments with a knife, catching the juice.

3. 3.

   Peel, wash, halve, core, and grate the apple. Combine nuts, onion rings, chestnuts, pomegranate seeds, raisins, orange fillets and juice, and apple zest with the cabbage, then taste again. Serve the salad on small bowls.