Cabbage salad with adjika, nuts and young cheese

6 servings

30 minutes

The recipe was prepared in our kitchen by chef Dmitry Pogorelov. Our Russian white cabbage goes well with spicy southern sauces. The leitmotif of this very simple salad is the dressing : adjika, sunflower oil, soy sauce.

Energy value per serving

• Calories: 679.7
• Proteins: 13.9g
• Fats: 62.1g
• Carbohydrates: 15.7g

Ingredients

• White cabbage: 900 g
• Adjika: 35 g
• Soy sauce: 25 tbsp
• Rice vinegar: 50 ml
• Unrefined sunflower oil: 350 ml
• Cashew: 15 g
• Pumpkin seeds: 15 g
• Adyghe cheese: 40 g
• Coriander: to taste

Cooking steps

1. Prepare the necessary ingredients. Cut the cabbage into pieces.

   Required ingredients:

   • White cabbage: 900 g

2. Chop the cabbage into thin strips.

   Required ingredients:

   • White cabbage: 900 g

3. Pour soy sauce into the blender bowl

   Required ingredients:

   • Soy sauce: 25 tablespoons

4. Add rice vinegar and oil to it.

   Required ingredients:

   • Rice vinegar: 50 ml
   • Unrefined sunflower oil: 350 ml

5. Add adjika and blend until smooth.

   Required ingredients:

   • Adjika: 35 g

6. Chop the nuts and seeds with a knife.

   Required ingredients:

   • Cashew: 15 g
   • Pumpkin seeds: 15 g

7. Grate Adyghe cheese on a coarse grater.

   Required ingredients:

   • Adyghe cheese: 40 g

8. Place the cabbage on a serving plate.

   Required ingredients:

   • White cabbage: 900 g

9. Drizzle with dressing, sprinkle with seeds, nuts, and cheese, and garnish with cilantro leaves.

   Required ingredients:

   • Pumpkin seeds: 15 g
   • Cashew: 15 g
   • Adyghe cheese: 40 g
   • Coriander:  to taste

10. To submit.