Savoy cabbage Slaw with orange and lemon vinaigrette

AUTHOR
Brooke Calhoun
DIFFICULTY
very easy
RATING
3.6 14
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. 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. 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. 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.

Nutrition Facts

KCAL
405 kcal
CARBS
39 g
FATS
17 g
PROTEINS
17 g