Orange-red cabbage salad with dates and trout

Name: Orange-red cabbage salad with dates and trout
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 1 1/2 TABLESPOONS Sunflower oil; 30 g Walnut kernels; 1/2 kg Red cabbage; 1 small onion; 3-4 Tbsp Fruit vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Organic Orange; 40 g dried dates; 10 g Beetroot sprouts; 1 package (125 g) smoked trout fillets

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 2

1 1/2 TABLESPOONS Sunflower oil
30 g Walnut kernels
1/2 kg Red cabbage
1 small onion
3-4 Tbsp Fruit vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Organic Orange
40 g dried dates
10 g Beetroot sprouts
1 package (125 g) smoked trout fillets

Directions

1
Heat 1/2 tbsp. oil in a small pan and roast the nuts for approx. 4 minutes, turning them over. Clean the red cabbage and cut into fine strips from the stalk. Peel onion and cut into fine strips. Marinate red cabbage and onion with vinegar, salt, pepper and 1 tbsp. oil
2
Wash the orange hot, grate dry, grate the peel with a fine grater. Peel the orange so that the white skin is completely removed. Remove the fillets between the parting skins. Squeeze the juice out of the parting skins. Cut dates into thin rings. Coarsely chop nuts
3
Wash the sprouts, shake dry. Mix red cabbage, dates, nuts, orange filets and juice. Coarsely chop the trout fillets. Arrange salad, trout and sprouts