Preparation |
---|
20 min. |
1 | Prepare the red cabbage: cut off and discard the stalk. | ![]() |
2 | Remove and discard the outer leaves, then take off the inner leaves. Cut out and discard the thick stalk from these large leaves. | ![]() |
3 | When the leaves can no longer be separated easily, cut the heart in 4 vertically. | ![]() |
4 | Cut out and discard the central stalk. | ![]() |
5 | You should only keep the tender parts of the large leaves and heart. | ![]() |
6 | Shred the cabbage, either by hand or, to make life easier, using a food processor. | ![]() |
7 | Rinse the spring onions or chives. | ![]() |
8 | Chop finely. | ![]() |
9 | In a salad bowl, mix the cabbage and spring onions or chives with 5 tablespoons French dressing (vinaigrette). Your salad is ready. | ![]() |