White cabbage and carrot raw food

Name: White cabbage and carrot raw food
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 40 g sliced hazelnuts; 300 g White cabbage; 7-10 Tbsp Salt; 5 TABLESPOONS Oil; 200 g Carrots; 2 Apples (approx. 125 g each); 1/2-1 TEASPOON Fennel seed; 4 TABLESPOONS apple juice; 2-3 TEASPOONS Lemon juice; 7-10 Tbsp freshly ground pepper; 100 g Lamb's lettuce

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

40 g sliced hazelnuts
300 g White cabbage
7-10 Tbsp Salt
5 TABLESPOONS Oil
200 g Carrots
2 Apples (approx. 125 g each)
1/2-1 TEASPOON Fennel seed
4 TABLESPOONS apple juice
2-3 TEASPOONS Lemon juice
7-10 Tbsp freshly ground pepper
100 g Lamb's lettuce

Directions

1
Roast the nuts in a pan without fat until golden brown. Clean the white cabbage and cut out the stalk. Slice the cabbage into thin strips on a vegetable slicer. Add salt and 1 tablespoon of oil and work everything through well with your hands.
2
Clean and peel the carrots and slice them into fine strips on the vegetable slicer. Wash and dry apples. Cut 1 apple into quarters, remove seeds and slice into strips. Add carrots and apple strips to the cabbage. Chop the fennel seed.
3
Mix apple juice, lemon juice, fennel, salt and pepper. Beat the remaining oil into the mixture. Mix salad and vinaigrette and leave to stand for at least 1 hour. Clean, wash and drain the lamb's lettuce.
4
Quarter the remaining apple and cut out the core. Cut the quarter into small boats. Arrange salad with apple boats and lamb's lettuce.