Preparation | Cooking | Start to finish |
---|---|---|
20 min. | 8 min. | 28 min. |
1 | Prepare and rinse 700 g red cabbage. Finely shred and put in a salad bowl. | |
2 | Thinly slice 50 g radishes (a mandolin is the ideal tool for this) and add to the salad bowl. | |
3 | Tip 75 g whole almonds into a small frying pan on medium heat and lightly toast (torrefy) them, stirring frequently. | |
4 | Leave to cool, then coarsly chop with a knife. | |
5 | Add the almonds to the salad bowl, then add the chopped parsley, some separated chive flowers and 5 tablespoons French dressing (vinaigrette). | |
6 | Mix well and your salad is ready. |