Summary

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

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Instructions

1. 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.
2. For the dressing mix all the ingredients well and mix well with the vegetables in the bowl, leave to stand for about 15 minutes.
3. You can also take this salad with you to the office.