Red cabbage salad from Sunna


  • 1/2 red cabbage

  • 3 tbsp pomegranate seeds

  • 1 handful of dates

  • 1 red onion

  • 1 lemon

  • 2 carrots

  • 1 tsp ground cumin

  • 75g cashews

  • 1/2 bunch flat-leaf parsley

  • 1 tsp mustard

  • 2 tsp honey

  • 6 tbsp olive oil

  • Plenty of fresh pepper

  • Salt


    Slice the cabbage into thin strips and also cut the onion into fine strips. Mix with a teaspoon of salt and the juice of one lemon. The acid now turns the cabbage a really nice pink color and together with the salt, the cabbage and onion become tender. Add 1 teaspoon cumin. Feel free to lend a hand and knead the salad . Peel the carrots and grate, cut or grate them into sticks. Chop the dates and fold them into the cabbage with the carrots. Roast, salt and chop cashews. Off to the salad. Finally, mix in the pomegranate seeds. Mix a vinaigrette with 1 teaspoon of mustard, plenty of pepper, maybe a splash of lemon juice, 6 tablespoons of olive oil and 2 teaspoons of honey. Don't salt. Because the red cabbage is already strongly seasoned.

    Stir in the vinaigrette and finally roughly chop 1/2 bunch of flat-leaf parsley. Mix everything again and season to taste.