Savoy cabbage Slaw with orange and lemon vinaigrette

Name: Savoy cabbage Slaw with orange and lemon vinaigrette
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 200 g red lentils; 1/2 Chou de Savoie (environ 600 g); 1 Organic Orange; 1/2 Organic Lemon; 4 TABLESPOONS Cider vinegar; 7-10 Tbsp Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON dried oregano; 4 TABLESPOONS Olive oil; 1/2 Pomegranate; 5 Stem/s Dill; 1 Avocado

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

The fastest and crunchiest savoy cabbage recipe in the world: chop cabbage finely and knead with citrus dressing. Now just pimp it with pomegranate seeds, avocado and red lentils. Done!

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

200 g red lentils
1/2 Chou de Savoie (environ 600 g)
1 Organic Orange
1/2 Organic Lemon
4 TABLESPOONS Cider vinegar
7-10 Tbsp Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON dried oregano
4 TABLESPOONS Olive oil
1/2 Pomegranate
5 Stem/s Dill
1 Avocado

Directions

1
Bring the lentils and 600 ml of water to the boil in a saucepan, cover and cook over a low heat for 6-8 minutes. Clean, wash and quarter the savoy cabbage and cut the stalk away. Cut the leaves into small pieces and place them in a large bowl. Wash the orange and lemon hot, dry, finely grate the peel and squeeze the fruit.
2
Mix vinegar with orange and lemon juice, 1 tablespoon sugar, oregano, salt and pepper. Fold in the oil. Mix the savoy cabbage, sauce and citrus peels and knead vigorously with your hands. Leave to stand for 10-15 minutes.
3
In the meantime, pour the lentils into a sieve and let them drain. Quarter the pomegranate, break into large pieces and remove the seeds. Wash the dill, shake dry, pluck off the pennants and cut a little finer. Cut avocado in half, remove seeds, remove flesh from skin with a spoon and cut into small cubes. Carefully mix the lentils, pomegranate seeds, dill and avocado with the savoy cabbage and arrange the salad.