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Red cabbage salad with pear, pistachio and gorgonzola
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Ingredients
Directions
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Bring the vinegar to the boil with 50 grams of caster sugar and 750 ml of water. Put the carbon strips in a bowl and pour the hot water with the vinegar and sugar on it.
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Let stand for 3-4 minutes, drain, let drain and cool. Put the coals covered in the refrigerator.
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Heat the butter with the rest of the sugar in a frying pan and place the pear parts next to each other. Slowly simmer for 4-5 minutes.
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Mix the ingredients for the dressing and season with salt and pepper. Scoop the dressing by the red cabbage.
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Divide the coleslaw over plates, put the pear on it and divide the gorgonzola over it.
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Roast the nuts in a dry, hot frying pan and sprinkle over the salad.
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Nutrition
795Calories
Fat95% DV62g
Protein36% DV18g
Carbs12% DV36g
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