Orange-red cabbage salad with dates and smoked trout

Name: Orange-red cabbage salad with dates and smoked trout
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 TABLESPOONS Walnut kernels; 1 (approx. 800 g) small head red cabbage; 2 small onions; 7 TABLESPOONS Fruit vinegar; 7-10 Tbsp salt, pepper; 1 TABLESPOON Sunflower oil; 4 TABLESPOONS Beetroot sprouts as substitute for alfalfa sprouts; 2 Oranges; 70 g dried pitted dates; 250 g smoked trout fillets

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

4 TABLESPOONS Walnut kernels
1 (approx. 800 g) small head red cabbage
2 small onions
7 TABLESPOONS Fruit vinegar
7-10 Tbsp salt, pepper
1 TABLESPOON Sunflower oil
4 TABLESPOONS Beetroot sprouts as substitute for alfalfa sprouts
2 Oranges
70 g dried pitted dates
250 g smoked trout fillets

Directions

1
Roast the nuts in a pan without fat, take them out. Clean, wash and quarter the red cabbage and cut out the stalk. Cut cabbage into fine strips. Peel and halve onions and cut them into very fine strips.
2
Mix cabbage, onions, vinegar, salt, pepper and oil and knead vigorously with your hands.
3
Wash the sprouts and let them drip off. Wash organic oranges hot, dry, finely grate the skin. Peel both oranges so thickly that the white skin is completely removed. Cut out the fillets with a sharp knife between the parting skins.
4
Squeeze the juice out of the parting skins. Cut dates into thin rings. Coarsely chop nuts.
5
Mix the red cabbage salad with orange peel, fillets and orange juice, dates and nuts and season to taste. Serve with roughly plucked trout fillets and sprouts.