An easy salad of pointed cabbage (also sold as sweetheart or hispi cabbage) with romaine, edamame, pear, avocado, spring onion and quinoa, – green, crisp and wonderfully crunchy. The salad is tossed in a creamy mustard vinaigrette made with lemon and a little mayonnaise, – rounded, smooth and very good.
The salad is best freshly made, as the vinaigrette marinates the leaves and can make them a little limp over time. You can prepare all the ingredients in advance, but wait until just before serving to toss the salad with the vinaigrette.
Serve the pointed cabbage salad with a piece of fried or baked fish, – white fish or salmon, fish cakes, roast chicken, a summer barbecue or a pork chop. The salad also travels well for an easy packed lunch, – keep the dressing in a small container on the side, ready to pour over.
Pointed cabbage salad with pear, quinoa and mustard vinaigrette
Ingredients
The salad
- 1/2 small pointed cabbage, shredded
- 1 small romaine/little gem lettuce, shredded
- 100 g edamame beans, thawed
- 3 spring onions, finely sliced
- 2 pears, diced
- 2 sticks celery, thinly sliced
- 1-2 avocados, diced
- 100 ml quinoa
Mustard vinaigrette
- 3 tbsp olive oil
- 2 1/2 tbsp lemon juice
- 1 1/2 tbsp mayonnaise
- 2 tsp coarse mustard – I use wholegrain
- 2 tsp honey
- Salt and pepper
Toppings
- 1 handful salted almonds, roughly chopped
- Micro greens, parsley or similar
Method
Mustard vinaigrette
- Stir all the ingredients for the vinaigrette together, – keep stirring until it is smooth and free of lumps.
- Season to taste with salt and pepper, and set aside.
The salad
- Cook the quinoa according to the packet instructions, – then rinse in cold water. Drain well in a sieve.
- Combine all the vegetables, the quinoa and the avocado in a large bowl, – pour over the vinaigrette and toss well.
- Top the salad with the chopped salted almonds and a handful of micro greens, chopped parsley or similar.The salad tastes best freshly made, as the vinaigrette marinates the vegetables and can make the cabbage and lettuce a little limp. So only toss the salad together 10-15 minutes before serving.
Nutrition
Premium
Lavede retten her til aften. Den smagte dejligt. Vi spiste den som en selvstændig ret uden kød. Jeg laver mange af dine retter. De er fantastiske.
Hej Laila
Åhhh hvor godt at høre altså, tusind tak for din besked 🙂
Warm wishes, Dianna
Hej Dianna.
Er det akaciehonning, du bruger?
Mvh. Sisse
Hej Sisse
Jeg bruger blot det jeg har, – det er oftest blomster honning, men brug det du foretrækker.
Warm wishes, Dianna
Kunne man toppe med ristede kikærter, og hvordan ville du evt krydder dem til denne salat? 🙂
Hej Josephine
Det kan du sagtens, – mega lækkert:)
Jeg vil nok holde den simple, for at bevare den friske og lette smag.
Jeg tænker salt, og så en smule paprika:)
Warm wishes, Dianna