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Amy Williams Hopkins
Red cabbage salad with raspberry dressing
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Ingredients
Directions
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Cut or scrape the piece of red cabbage into thin strips.
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Mix the strips in a bowl with a little salt.
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Knead the coals firmly with your hands until some moisture is released.
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Let the red cabbage stand for 1 hour.
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Meanwhile, defrost the raspberries in a salad bowl at room temperature in 1 hour.
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Prepare the raspberries with a fork and mix freshly ground pepper, 1.5 tablespoon dill, red wine vinegar and oil through it.
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Spoon the red cabbage through and let stand for another 15-30 minutes, so that the flavor can withdraw.
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Sprinkle the walnuts, pomegranate seeds and the remaining dill over the salad just before serving.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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