Salad with red chicory, carrot parsley and mandarin

Name: salad with red chicory, carrot parsley and mandarin
Cook time: 20 min
Total time: 20 min
Yield: 8
Cuisine: Dutch
Ingredients: 250 g fresh red cabbages; 300 g root parsley; 2 stump red chicory; 3 mandarin; 4 el mayonnaise; 1 el sriracha hot chilisauce; 100 g sun ripened pomegranate seeds; 100 g fresh boiled and peeled crayfish

Quick salad for the Christmas dinner of red cabbage, carrot parsley, red chicory, mandarin, mayonnaise, pomegranate seeds and crayfish.

Ingredients

Directions

Cut the red cabbage first into pieces and then into strips that are as thin as possible. Put in a bowl.
Scrape the root parsley with a cheese slicer or peeler lengthwise into long thin ribbons and add to the cabbage.
Remove the leaves from the stalks of red chicory, cut into slanted thin strips and add as well.
Peel the mandarins and remove the parts. Mix through the salad.
Squeeze out the last mandarin. Mix the juice with the mayonnaise and sriracha into a dressing.
Add the dressing to the salad and scoop. Divide the pomegranate seeds and crayfish over them.