Sweetheart cabbage coleslaw with mandarins
Ready in: 0:40 h
Preparation time: 10 min.
Created on: 29.11.2018
- Remove the outer leaves of the sweetheart cabbage and then cut into quarters. Cut out the stalk. Wash the cabbage and drain well. Then cut into rough pieces and, with the measuring beaker in place, chop in portions in the blender jug for 4 seconds/speed setting 7. After each stage, decant the chopped cabbage into a large salad bowl. Sprinkle the chopped cabbage with ½ teaspoon of salt and mix in thoroughly using your hands. Rinse out the blender jug.
- Drain the mandarins and halve the segments. Peel and halve the onions. Wash the parsley and shake dry. Remove the leaves from the stalks and put into the blender jug with the onion. With the measuring beaker in place, chop with the turbo button/1 second. If necessary, use the spatula to scrape down the inside of the blender jug and repeat the previous step. Add the onion and parsley mixture with the mandarins to the cabbage in the bowl and mix well.
- Dry-fry the coriander and cumin seeds in a frying pan on a medium to high heat, until they begin to smell fragrant. Then decant into a mortar. Allow to cool down briefly and then crush roughly with the pink pepper berries. Sprinkle the spice mixture over the coleslaw.
- Whisk the orange zest, orange juice, oil and balsamic vinegar in a cup with a fork and add to the slaw. Mix everything through well and season to taste with salt and pepper. Allow the flavours to infuse for at least 30 minutes before serving.
Bon appétit with Monsieur Cuisine