Seasonal salad
10mn
10mn
We take advantage of autumn and the arrival of cabbage on the shelves for a recipe full of greediness. Cabbage accompanies us from October to April.
Although cabbage is most often eaten in its cooked version, this salad with its yogurt sauce and especially its roasted hazelnuts will bring you comfort at any time. This delicious and filling recipe can be served as a main course.
ClassicVegan
Ingredients
- ½ smooth green or white cabbage
- 2 carrots
- 1 red onion
- 2 slices of smoked bacon
- 2 slices of conté
- Hazelnuts
- flat leaf parsley
Ingredients Sauce
- Brewed yogurt
- olive oil
- Cider vinegar
- salt - pepper
Salad preparation
- Start by frying the lardons.
- Roast your hazelnuts in a pan or in the oven.
- Thinly slice the cabbage and onion.
- Grate the carrots.
- Cut the comté into cubes.
- Chop the parsley and crush the hazelnuts for garnishing.
- Pour all ingredients into a bowl and mix.
Sauce preparation
In the container of your choice, pour the yogurt, olive oil and vinegar, mix everything together and season with pepper to taste.
Ingredients
- ½ smooth green or white cabbage
- 2 carrots
- 1 red onion
- 2 slices of firm Tofu
- malted yeast
- Hazelnuts
- flat leaf parsley
Ingredients Sauce
- plain vegetable yogurt
- olive oil
- Cider vinegar
- salt - pepper
Salad preparation
- Commencez par poêler le tofu ferme.
- Roast your hazelnuts in a pan or in the oven.
- Thinly slice the cabbage and onion.
- Grate the carrots.
- Chop the parsley and crush the hazelnuts for garnishing.
- Pour all ingredients into a bowl and mix.
Sauce preparation
In the container of your choice, pour the yogurt, olive oil and vinegar, mix everything together and season with pepper to taste.
Cabbage salad recipe
×
Good tasting!