Red cabage salad with toasted almonds


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)
Grade this recipe:
Keywords:
Last modified on: May 26th 2019
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 4 people, you will need:

Change to the quantities for:
Change measures:
Times for this recipe
Preparation: 20 min.
Cooking: 8 min.
All in all: 30 min.
When should you start or finish this recipe?
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.
Red cabage salad with toasted almonds : Stage 1
Prepare and rinse 700 g red cabbage. Finely shred and put in a salad bowl.

Stage 2 - ⌛ 5 min.
Red cabage salad with toasted almonds : Stage 2
Thinly slice 50 g radishes (a mandolin is the ideal tool for this) and add to the salad bowl.

Stage 3 - ⌛ 8 min.
Red cabage salad with toasted almonds : Stage 3
Tip 75 g whole almonds into a small frying pan on medium heat and lightly toast (torrefy) them, stirring frequently.

Stage 4 - ⌛ 2 min.
Red cabage salad with toasted almonds : Stage 4
Leave to cool, then coarsly chop with a knife.

Stage 5 - ⌛ 2 min.
Red cabage salad with toasted almonds : Stage 5
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.
Red cabage salad with toasted almonds : Stage 6
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 recipe30 RDI=10 %40 RDI=4 %110 RDI=20 %1,270 RDI=60 %5,310 RDI: 60 %
Per 100 g2 RDI=1 %4 RDI=0 %10 RDI=2 %140 RDI=7 %590 RDI: 7 %
Per person6 RDI=2 %10 RDI=1 %30 RDI=4 %320 RDI=20 %1,330 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: Nuts, Sulfites, mustard
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)
Other recipes you may also like
How to choose an avocado well
How to choose an avocado well
It is not so easy to choose a good avocado, tasty and well ripe. Here are some tips to help you.
June 28th 2011201 K4.4 1 min.
Almond tuiles
Almond tuiles
These delicious little biscuits ("tiles" in French) get their crunch and lightness from the use of flaked almonds rather than ground. It is not difficult to succeed, you just need to work fast after taking them out of the oven.
August 21th 2019402 K4 1 hour 20 min.
Poire Belle Hélène
Poire Belle Hélène
Poire Belle Hélène is a fairly simple cold dessert. The pears are poached in a vanilla-flavoured syrup, then served on top of vanilla ice cream with hot chocolate sauce poured over.
November 22th 202395 K4.7 20 min.
Spaghetti Bolognese
Spaghetti Bolognese
Spaghetti "bolognese" (after the town of Bologna, Italiy) is a well-known dish, but so often amounts to nothing more than pasta topped with minced meat in a plain tomato sauce. Here is a more traditional version, in which the sauce is made with tomatoes, herbs, red wine and - of course - meat.
September 29th 2022127 K3.8 1 hour 20 min.
Vegetable clafoutis
Vegetable clafoutis
Clafoutis, the traditional French batter puddings, are normally sweet, but here is a savoury version: a layer of mixed vegetables (pre-cooked in this case) in a gratin dish with a cheesy mixture poured over, then baked in the oven. Here I have used diced carrots and courgettes, chopped onion, fried diced ham and a mix of cream, eggs and Comté.
September 28th 201691 K4.7 1 hour 35 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2026-03-22)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page