Summary

Ingredients

• 800 g red cabbae, finely rate on a cucumber slicer, without the stalk
• 1 teaspoon salt, sprinkle on top and pound the cabbage for 5 minutes with a wooden pounder
• 2 spring onions, cut into thin rings
• 2 orange (s), peel, remove the white and dice
• 5 tablespoon orange juice
• 4 tablespoon balsamic vinegar, milder
• 4 tablespoon olive oil, good or walnut oil
• 0.5 teaspoon ½ fennel seeds, mortar, mixed pepper
• 100 g walnuts, crushed, dry roast in a pan, cool
• 2 tablespoon parsley, go smooth
• 450 g pineapple pieces from a can

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Instructions

1. Vigorously sprinkle 1 teaspoon of salt over the grated red cabbage using a wooden pounder or a bottle if no pounder is available.
2. Mix the leek rings, orange quarters, ground fennel, fresh pepper, 2 tablespoons of oil, vinegar and orange juice together well. Add the can of pineapple with juice.
3. Nuts, roasted dry, cool and then mix with 2 tablespoons of oil and parsley and sprinkle over the salad.
4. The salad tastes even better when it has steeped for at least 12 hours.
5. I also had lacquered pork, Vietnam. recipe