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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.
Ingredients for the Savoy and black cabbage salad with oranges and walnuts
300 g of Savoy cabbage
3 leaves of black cabbage
100 g of walnuts
For the sauce
2 spoonful of tahini
1 spoonful of honey
1/2 a lemon, juice
2 spoonful of olive oil
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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