Red cabbage salad with orange and mustard dressing

Put the coals in a colander and pour 1.5 liters of boiling water over it. Let it drain well. Peel the oranges thick and cut the segments between the membranes. Collect the juice and halve the segments. Peel thin strips of lemon zest (only the yellow part) and squeeze out the fruit.

Beat a dressing of the orange juice, lemon juice, mustard, olive oil, salt and pepper. Scoop the garlic, spring onions and the pickle.

Mix the red cabbages with orange slices and scoop them lightly through the dressing. Garnish the salad with strips of lemon zest.

As a side dish, this salad is delicious with baked potatoes and meatballs.