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RENOTE
Rainbow salad
Salad of corn, paprika, red cabbage, almonds and raisins.
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Ingredients
Directions
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Light the barbecue. Cut the onion into thin half rings. Put together with the vinegar, sugar, pepper and salt in a bowl.
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Pour over the onion so much boiling water that the onion is just below. Stir through and let stand until use.
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Bring a generous pot of water to the boil. Put the corn cobs in the pan, cook for 10 minutes and drain.
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Grill the corn on the barbecue in approx. 6 minutes around golden brown. Remove from the grid and let cool for 10 minutes.
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In the meantime, halve the peppers, remove the stalks and seeds and cut the peppers into 1 cm pieces. Keep each color of pepper separate.
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Mix the tabasco, chilli sauce, mayonnaise and the water into a dressing. Season with pepper and salt.
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Put 1 corn cob upright in a large bowl with raised edge. Use a sharp knife to cut the corn kernels from the top downwards from the flask.
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Repeat with the other corn on the cob.
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Divide the corn, peppers and red cabbage in order of color from light to dark side by side on a large scale. Let the onion drain and spread over it.
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Chop the almonds coarsely. Sprinkle the salad with the almonds and raisins. Sprinkle with some dressing and serve the rest of the dressing separately.
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Nutrition
400Calories
Sodium15% DV350mg
Fat29% DV19g
Protein18% DV9g
Carbs15% DV44g
Fiber40% DV10g
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