Crunchy Red Cabbage and Prune Salad

Preparation

minutes

Servings

persons

Nutrition

308

calories

Ingredients

350 g red cabbage
Salt, black pepper
2 stalks celery
1 carrot
2 shallots
100 g SUNSWEET prunes
2 tbsp. white wine vinegar
1 tsp. mustard
1 tbsp. sugar
3 tbsp. oil
50 g cashews
100 g Feta cheese

Instructions

Wash the red cabbage, remove stem and cut into big pieces. Finely cut cabbage into strips or shred. Sprinkle 1 tbsp. salt on top and mix by hand. Peel and shred carrot, add to cabbage. Wash celery and shallots and cut in small slices. Quarter the prunes. Add celery, shallots and prunes to the cabbage.
Mix vinegar, mustard, sugar, a pinch of salt, pepper and oil. Spread over the red cabbage. Mix thoroughly. Allow the salad to marinate in the fridge for at least two hours.
Just before serving, roast cashews in a pan grease-free. Remove and allow cooling off. Cut Feta into small cubes. Season salad with salt, pepper and sugar. Add cashews and feta to the salad and mix gently.