Summary
| Prep Time | 15 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 1 small pointed cabbage
- 1 small Can (s) kidney beans
- 1 persimmon
- 1 small onion (s), chopped
For the dressing:
- 1 clove garlic, pressed
- 5 tablespoon balsamic vinegar
- 4 tablespoon olive oil
- 2 tablespoon broth
- 1 teaspoon mustard
- 1 teaspoon curry powder
- Pepper from the grinder
- salt
Print Recipe
Pin Recipe Instructions
- Finely cut the pointed cabbage into strips. Rinse the kidney beans well in a colander and let them drain. Wash the persimmon, remove the stalk, cut into eighths and then cut into thin slices. Put everything together with the onion in a bowl.
- For the dressing mix all the ingredients well and mix well with the vegetables in the bowl, leave to stand for about 15 minutes.
- You can also take this salad with you to the office.
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