Spitzkohl Salad with Walnuts

Ingredients

• 0.5 red Spitzkohl (400 g)
• 4 tbsp cloudy apple cider vinegar
• 4 tbsp walnut oil (or another plant oil of choice)
• 1 grapefruit
• 0.25 pomegranate
• 50 g nut seed mix (e.g., walnut kernels, pecan kernels, black sesame) or walnut kernels
• 2 Spring Onions
• optional herbs for garnish (e.g., coriander)

Instructions

1. 1.

   Clean the Spitzkohl, wash it, remove the core and cut the cabbage into fine strips. Mix well with apple cider vinegar and oil, knead for 1–2 minutes, then let rest for 30 minutes.

2. 2.

   Meanwhile, peel the grapefruit skin with a knife and cut the fruit segments into wedge-shaped pieces. Separate the pomegranate seeds. Roughly chop the nut mix or walnut kernels according to size and preference.

3. 3.

   Clean and wash the spring onions. Slice the lower white parts lengthwise into about 2 cm long thin strips; slice the upper green parts into fine rings.

4. 4.

   Combine the prepared ingredients, plate them, and sprinkle with nut seed mix or walnut kernels. Optionally garnish with herbs. Enjoy the Spitzkohl salad with walnuts immediately.