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Savoy and black cabbage salad with oranges and walnuts

The Savoy and black cabbage salad with oranges and walnuts is garnished with pomegranate and a tahini-based sauce.

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Ingredients for the Savoy and black cabbage salad with oranges and walnuts

300 g of Savoy cabbage

3 leaves of black cabbage

2 oranges

1 pomegranate

100 g of walnuts

pepper

For the sauce

2 spoonful of tahini

1 spoonful of honey

1/2 a lemon, juice

2 spoonful of olive oil

salt

Preparation

Wash the Savoy and black cabbage. Remove the stalks and cut the vegetables into tiny pieces.

Bring a casserole full of water into a boil, add the vegetables and parboil for one minute. Put the vegetables into a bowl full of cold water. Peel and slice the oranges. Shell the walnuts and clean the pomegranate.

 

Toast the walnuts in a frying pan over medium heat until golden brown. Combine all the ingredients and mix well.

 

In order to prepare the sauce, thoroughly mix all the ingredients.

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