Red and Peking Cabbage Salad with Almonds

The combination of almonds and Chinese cabbage gives an unrivaled taste. You can also use Savoy cabbage instead of Chinese cabbage, and substitute hazelnuts for almonds in the dressing.

Ingredients

• 1 large carrot
• 300 g each red and Beijing cabbage
• 1 medium red onion
• 2 cm fresh ginger root
• 50 g of dried cranberries and almonds
• 2 tbsp. l. roasted sesame seeds
• 1 tbsp. l. apple cider vinegar
• 2 tbsp. l. soy sauce
• vegetable oil
• 3 tbsp. l. lemon juice
• 1 tbsp. l. honey
• salt, freshly ground black pepper

Directions

1. Chop the Chinese cabbage and red cabbage thinly. Coarsely grate the carrots. Mix the ingredients of the dressing and pour over the cabbage and carrots, mix thoroughly and let it brew for 10 minutes.
2. Peel and finely dice the ginger, finely chop the red onion, fry in vegetable oil in a skillet, 5 minutes. Add chopped almonds and cranberries and sauté for 2 minutes. Add vinegar and soy sauce, cook 3 minutes.
3. Mix the cabbage and carrots with the contents of the pan. Cool, sprinkle with sesame seeds and serve.