Red cabbage salad with grapefruit and goat cheese

AUTHOR
Pat Ware
DIFFICULTY
easy
RATING
3 1
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 1/2 Head red cabbage (about 500 g)
  • 4 TABLESPOONS Wine vinegar
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 9 teaspoon brown sugar
  • 2 TABLESPOONS Sunflower oil
  • 50 g whole peeled almonds
  • 125 g dried dates
  • 1 Grapefruit
  • 1 (200 g, approx. 12 cm) Roll of goat cheese
  • baking paper

Directions

  1. 1

    Clean the red cabbage, halve it and cut it into thin strips from the stalk. Season with vinegar, salt, pepper and 1 teaspoon of sugar. Fold in oil. Roast almonds in a pan without fat and chop them coarsely.

  2. 2

    Cut dates in half lengthwise, remove stone. Cut dates crosswise into strips. Peel the grapefruit so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins.

  3. 3

    Add the grapefruit, dates and almonds to the salad. Melt 8 teaspoons of sugar in a pan. Remove the pan from the heat. Cut the cheese into 8 slices about 1.5 cm thick. Turn the cheese slices in the caramel, take them out and put them on baking paper.

  4. 4

    Cut cheese slices in half and arrange on plates with salad.

Nutrition Facts

KCAL
430 kcal
CARBS
39 g
FATS
24 g
PROTEINS
15 g