Summary

Ingredients

• 1 small Head red cabbage
• 3 apples, sour (e.g. (Boskoop or Braeburn)
• 4 carrot (s)
• 0.5 ½ lemon (s), add the juice
• 1 bunch chives
• 1 handful walnuts, roughly chopped
• Oil (walnut oil)
• Vinegar, fruity (e.g. apple, raspberry or pomegranate)
• salt and pepper
• sugar
• possibly ciabatta

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Instructions

1. Remove the outer withered leaves from the red cabbage and cut in half lengthways with a suitable sharp knife. Remove the stalk and then quarter the cabbage.
2. Now cut half of the cabbage into fine strips with a slicer. The remaining cabbage can be wrapped in a damp kitchen towel and stored in the refrigerator for at least ten days.
3. Peel the carrots and cut or slice into fine strips (julienne). Peel and quarter the apples and remove the core. Also cut into fine strips with a slicer, or dice with a knife. Mix the apples with the juice of half a lemon so that they do not turn brown.
4. Cut the chives into fine rolls. Mix the cabbage with the apples, carrots, chives and walnuts.
5. Mix the dressing with the walnut oil, the fruit vinegar, salt, pepper and, if necessary, a little sugar and pour over the salad. Mix well and let steep a little.
6. If you still like, you can roast white bread (ciabatta tastes best) and pour fish over the salad for the crispy effect.
7. As a little tip at the end: with a few fresh parmesan slices, the salad also tastes great. And if you don`t have the meat here, you can have one or two slices of roast beef (cold) with it.