Red Cabbage Salad with Oranges and Walnuts

Ingredients

• 600 g red cabbage
• Salt
• 40 g walnut kernels
• 40 g parsley (1 handful)
• 1 Shallot
• 2 oranges
• 2 dried figs (soft figs)
• 2 tbsp balsamic vinegar
• 2 tbsp fruit vinegar
• 1 tbsp sharp mustard
• 2 tbsp walnut oil
• 1 tbsp Rapeseed Oil
• Pepper

Instructions

1. 1.

   Remove the outer leaves from the cabbage and wash it. Quarter, remove the core, and cut into fine strips. Mix the cabbage strips with 1 tsp salt in a bowl and knead for 4–5 minutes until tender.

2. 2.

   Coarsely chop the walnuts and roast them in a hot pan without oil until fragrant. Remove and let cool. Wash the parsley, shake dry, and pluck the leaves.

3. 3.

   Peel and finely dice the shallot. Juice one orange. Peel the second orange with a sharp knife to remove all white pith, then quarter and cut into small pieces.

4. 4.

   Combine orange juice, figs, both vinegars, mustard, and both oils in a tall mixing bowl. Blend into a dressing, season with salt and pepper. Toss the dressing with cabbage and oranges, taste, and serve sprinkled with walnuts and parsley.