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Cabbage is underrated. And we get it: It’s an odd vegetable that can sit in your fridge for weeks or months even and you just don’t know what to do with it. But once you find some recipes and get the hang of it you can make great dishes that bring you some freshness in those late winter months. Here is our easy, but still fancy Red Cabbage Salad.

Serves 4 as a starter or side dish

½ medium red cabbage 1 small fennel bulb 2 (purple) carrots 5 oz kumquats 3 tbsp pickled red onions 1 handful walnuts seeds of ½ pomegranate 1 handful fresh herbs (we used dill, chives and the fennel green)

juice from ½ lemon 3 tbsp olive oil 2 tbsp maple syrup salt & pepper

Slice the red cabbage, fennel and carrots very thinly (using a mandoline if you have one) and put in a bowl. Slice the kumquats, removing any seeds as you go and add them to the bowl. Add the pickled red onions. Toast the walnuts in a small pan until fragrant and chop them. For the dressing combine the ingredients and stir or shake. Dress the salad and top with the nuts, pomegranate seeds and chopped up herbs. Enjoy!


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