This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Red cabage salad with toasted almonds
This salad has a lovely crunch to it: not just the red cabbage, but also from thinly sliced radishes and toasted almonds.
58 K 4.3/5 (7 reviews)
30 min.
Easy
4.10 €
4 people
6 IngredientsLast modified on: May 26th 2019
For 4 people, you will need:
- 1
700 g red cabbage - 2
50 g radishes - 3
75 g whole almonds - 4
parsley - 5
chive flowers (optional) - 6
5 tablespoons french dressing (vinaigrette) - Total weight: 900 grams
Times for this recipe
Preparation: 20 min.
Cooking: 8 min.
All in all: 30 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 10 min.
Prepare and rinse 700 g red cabbage. Finely shred and put in a salad bowl.
Stage 2 - ⌛ 5 min.
Thinly slice 50 g radishes (a mandolin is the ideal tool for this) and add to the salad bowl.
Stage 3 - ⌛ 8 min.
Tip 75 g whole almonds into a small frying pan on medium heat and lightly toast (torrefy) them, stirring frequently.
Stage 4 - ⌛ 2 min.
Leave to cool, then coarsly chop with a knife.
Stage 5 - ⌛ 2 min.
Add the almonds to the salad bowl, then add the chopped parsley, some separated chive flowers and 5 tablespoons french dressing (vinaigrette).
Stage 6 - ⌛ 1 min.
Mix well and your salad is ready.
Remarks
You can use other nuts instead of almonds: cashews, hazelnuts...
Keeping: Should be eaten the day it is made.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 30 RDI=10 % | 40 RDI=4 % | 110 RDI=20 % | 1,270 RDI=60 % | 5,310 RDI: 60 % |
| Per 100 g | 2 RDI=1 % | 4 RDI=0 % | 10 RDI=2 % | 140 RDI=7 % | 590 RDI: 7 % |
| Per person | 6 RDI=2 % | 10 RDI=1 % | 30 RDI=4 % | 320 RDI=20 % | 1,330 RDI: 20 % |
How much will it cost?
- For 4 people : 4.10 €
- Per person : 1.05 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Red cabbage
Like these other recipes: Red cabbage salad with chives, Cherry tomato and two cabbage salad, Red mixed pickle, Nanou's red cabbage salad, ... See them all 4
Whole almonds
Like these other recipes: Praline spread, Piped petits-fours, Praline rochers, Grandma Solange's biscuits, Carrot-top pesto, ... See them all 27
Radishes
Like these other recipes: Salade Niçoise, Rice and fresh spinach salad, Crunchy spring salad, Spring radish and avocado salad, Red mixed pickle, ... See them all 30
French dressing (vinaigrette)
You can get more informations, or check-out other recipes which use it, for example: Raw green asparagus salad, Very green mixed salad, Warm Leek and Potato Salad, Warm scallop and cabbage salad, Avocado, artichoke and chicken salad, ... See them all 71
Other recipes you may also like
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017441 K3.5 15 min.
Potted meat (rillettes)
Potted meat (rillettes) is cooked long and slow in fat. Rillettes can be of pork or duck. Here is the pork version. October 3rd 2019468 K 24.5 6 hours 50 min.
Pistachio powder or paste
Pistachio paste has a similar texture to almond paste, but the similarity ends there, as its flavour and colour are quite characteristic. October 13th 2010403 K 154 50 min.
Gratin of Endives with Mont d'Or
This gratin has layers of potatoes and sautéed endives, topped with Mont d'Or cheese and browned in the oven. February 14th 201670 K5 60 min.
Gingerbread
Maybe this recipe will bring back memories. February 21th 2011302 K4.2 1 hour 4 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-19)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.