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Savoy cabbage salad with walnuts and garlic
1 serving
Prepare the sauce: pour boiling water over the nut kernels for 1-2 minutes, then drain the water, and remove the skin from the nuts. Grind the nuts and garlic and mix until thick, smooth, then add salt, pepper, lemon juice and gradually pour in the vegetable oil. Mix the resulting mass very well and cool. Peel savoy cabbage, cut into straws and put in your own juice for 10-12 minutes. Pour the chilled cabbage over the nut sauce and stir.
Prepare the sauce: pour boiling water over the nut kernels for 1-2 minutes, then drain the water, and remove the skin from the nuts. Grind the nuts and garlic and mix until thick, smooth, then add salt, pepper, lemon juice and gradually pour in the vegetable oil. Mix the resulting mass very well and cool. Peel savoy cabbage, cut into straws and put in your own juice for 10-12 minutes. Pour the chilled cabbage over the nut sauce and stir.
garlic - 5-6 lobes, salt to taste, walnut - 70 g, ground black pepper - 0.25 tsp, vegetable oil - 4 tbsp. spoons, lemon juice - 4 tbsp. spoons, savoy cabbage - 400 g
