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Red cabbage salad with chives

Name: Red cabbage salad with chives
Prep time: 20 min
Total time: 20 min
Yield: 4 people
Cuisine: French
Ingredients: 250 g red cabbage; 1 bunch chives; 5 tablespoons french dressing (vinaigrette)

This simple winter salad recipe combines red cabbage with spring onions (or chives) in a good vinaigrette.

86 K 5/5 (3 reviews)561551

Duration

20 min.

Difficulty

Easy

Last modified on: February 18^th 2015

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

For 4 people, you will need:

1 250 g red cabbage
2 1 bunch chives
3 5 tablespoons french dressing (vinaigrette)
Total weight: 335 grams

Times for this recipe

Preparation

20 min.

When should you start or finish this recipe?

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Step by step recipe

Stage 1 - ⌛ 10 min.

Prepare the red cabbage: cut off and discard the stalk.

Stage 2

Remove and discard the outer leaves, then take off the inner leaves.

Cut out and discard the thick stalk from these large leaves.

Stage 3

When the leaves can no longer be separated easily, cut the heart in 4 vertically.

Stage 4

Cut out and discard the central stalk.

Stage 5

You should only keep the tender parts of the large leaves and heart.

Stage 6 - ⌛ 3 min.

Shred the cabbage, either by hand or, to make life easier, using a food processor.

Stage 7

Rinse the spring onions or chives.

Stage 8 - ⌛ 5 min.

Chop finely.

Stage 9 - ⌛ 2 min.

In a salad bowl, mix the cabbage and spring onions or chives with 5 tablespoons french dressing (vinaigrette).

Your salad is ready.

Remarks

You can vary the flavour of the vinaigrette by using walnut oil, which goes very well with red cabbage.

Keeping: A few days in the fridge, protected by a plastic film.

Source: Home made.

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	1 g RDI=2 %	3 g RDI=1 %	20 g RDI=28 %	201 kcal RDI=10 %	842 kJ RDI=10 %
Per person	0 g	2 g RDI=1 %	17 g RDI=23 %	168 kcal RDI=8 %	705 kJ RDI=8 %
Whole recipe	3 g RDI=5 %	11 g RDI=4 %	68 g RDI=93 %	673 kcal RDI=34 %	2,820 kJ RDI=34 %