White Cabbage Salad with Fruit and Walnuts
A fresh white cabbage salad featuring fruit and walnuts, made with wholesome ingredients from the root vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 700 g white cabbage
- Salt
- 2 untreated oranges
- 1 red-skinned apple (e.g., Boskop)
- 1 tbsp Lemon Juice
- 80 g peeled walnut kernels
- 250 g plain yogurt
- 2 tbsp olive oil
- black pepper (freshly ground)
- sugar
Instructions
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1.
Wash, trim, quarter the white cabbage, remove the tough core and cut into fine strips or shave. Toss with a little salt, knead well, and let it rest for about 30 minutes.
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2.
Meanwhile peel the oranges, removing the white pith as well, and separate the fruit segments from the membranes. Squeeze out any remaining juice and collect it. Wash the apple, quarter it, remove the core, and slice into very thin rounds or shave. Mix immediately with lemon juice. Toast the walnuts in a hot pan without oil until fragrant, then set aside to cool.
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3.
Whisk the yogurt with 2 tbsp orange juice and 2 tbsp olive oil, season with salt, pepper, and a pinch of sugar.
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4.
Rinse the cabbage under running water, squeeze out excess moisture, combine with the remaining salad ingredients, divide into bowls, and drizzle with the seasoned dressing. Serve immediately.
