Cabbage salad with red wine vinegar-chives vinaigrette
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
4
- 1 Head pointed cabbage (500-600 g)
- 7-10 Tbsp Salt
- 1 small bunch of radishes
- 200 g Radish
- 1/2 (approx. 300 g) Cucumber
- 100 g Pepper Salami
- 7-10 Tbsp (wafer-thin slices)
- 1 collar Chives
- 5 TABLESPOONS Red wine vinegar
- 7-10 Tbsp black pepper from the
- 7-10 Tbsp Mill
- 1/2 TEASPOON medium sharp, green
- 7-10 Tbsp Mustard
- 4 TABLESPOONS Oil
Directions
- 1
Clean, quarter and wash the pointed cabbage. Cut out the stalk and cut the quarters into strips. Blanch in plenty of boiling salted water for about 3 minutes. Drain the pointed cabbage on a sieve. Clean, wash and halve the radishes. Peel and coarsely grate the radish. Wash cucumber and cut it diagonally into thin slices.
- 2
Mix pointed cabbage, cucumber, radish, radishes and salami in a bowl. Wash chives, dab dry and cut into fine rolls. Mix red wine vinegar, salt, pepper and mustard. Whip the oil into the mixture. Add the chives to the vinaigrette, except for one tablespoon. Pour the vinaigrette over the salad, mix well and arrange on plates. Serve sprinkled with the remaining chives
- 3
E 11,70 g/ F 19,13 g/ KH 5,67 g
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