© 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

This vibrant delicious winter salad combines the crisp crunch of red cabbage and toasted pumpkin seeds with the sweetness of seasonal persimmon. The salty, rich, air-cured spanish ham gives a touch of class to this simple salad. You can replace it with prosciutto.
SaladDressing

300 g Red cabbage, trimmed and thinly sliced
1 tsp Sea salt
2 Ripe but firm persimmon, peeled and diced
1 tbsp Fresh herbs, chopped (thyme, rosemary or parsley)
1 tbsp Pumpkin seeds, toasted
100 g Thinly sliced serrano ham

3 tbsp Walnut oil
2 tbsp White balsamic vinegar
1/2 tsp Sambal oelek
Freshly milled black pepper 1 tbsp Date syrup

Trim cabbage, discard the thick stems and finely shred. Place into a large bowl. Add in sea salt and massage the cabbage until soft and wilted, about 3 minutes. Leave it aside for an hour.Peel and dice the persimmon.
Place all the ingredients for the dressing in a bowl. Season with salt and pepper to taste. Whisk until combined.
Rinse and drain the cabbage. Place them in a large bowl. Add in diced persimmon and drizzle in the dressing. Toss to combine. Cover and chill for 2 hours so that the flavours develop.
Place the salad on a serving platter, arrange the serrano ham aside and top with a sprinkling of fresh herb and some pumpkin seeds.

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

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