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Cabbage Rucola Carrot Radishes Salad

Prep Time20 minutes
Servings: 6 People

Ingredients

  • ½ Purple Cabbage , shredded
  • 2 Cups Baby Rucola
  • 3 Carrots , peeled and thinly shredded
  • 2 Radishes , roughly peeled and thinly sliced
  • 3 tbsp Pine Nuts , roasted
  • 3 tbsp Pomegranate Seeds
  • 1 tsp Sea salt

For the Citrus Vinaigrette

  • 1 Orange , juiced
  • 1 Mandarine , juiced
  • 20 ml Lemon juice
  • 80 ml EVOO , Extra Virgin Olive Oil
  • 1 tbsp Dijon Mustard
  • 1 tsp dry Thyme
  • ½ tsp Sea Salt
  • ½ tsp freshly ground Black Pepper

Instructions

  • First, we make the vinaigrette by adding all its ingredients, except of the oil, in a medium bowl and whisk them together. Then slowly pour the oil while whisking for a nice emulsification.
  • Then combine all the salad ingredients in a large bowl, add the vinaigrette, season with the salt and toss to combine.