Cranberry and Red Cabbage Salad
recipe

A nutritious and colorful salad that combines red cabbage and cranberries for a delicious flavor experience.
Preparation time: 30 minutes
Serving size: 4 servings

Ingredients:

- 2 cups walnuts or hazelnuts
- 2 cups cranberries
- 0.5 tsp black pepper
- 0.25 tsp salt
- 1 tsp balsamic vinegar
- 0.25 tsp sugar
- 200 g red cabbage
- Canola or olive oil
- 1 pear
- Fresh parsley (for garnish)

Instructions:

1. Shred or finely chop the red cabbage.
2. If needed, soften the cabbage by rolling it with a rolling pin, massaging it by hand, or using a wooden spoon in a pot.
3. Toast the nuts in a dry pan until they turn slightly golden and fragrant.
4. In a bowl, mix together black pepper, salt, balsamic vinegar, sugar, and canola or olive oil.
5. Add the shredded cabbage to the bowl and mix well with the dressing.
6. Fold in the cranberries and toasted nuts into the salad.
7. Slice the pear and add it to the salad.
8. Finish the salad with fresh parsley and mix gently.

Nutritional Information (per serving, approximate):

- Energy: 250 kcal
- Protein: 5 g
- Carbohydrates: 30 g
- Fat: 15 g
- Fiber: 6 g

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