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.
Calories679.7kcal
Proteins13.9grams
Fats62.1grams
Carbohydrates15.7grams
White cabbage
900
g
Adjika
35
g
Soy sauce
25
tbsp
Rice vinegar
50
ml
Unrefined sunflower oil
350
ml
Cashews
15
g
Pumpkin seeds
15
g
Adyghe cheese
40
g
Cilantro
to taste
1
Prepare the necessary ingredients. Cut the cabbage into pieces.
- White cabbage: 900 g
2
Chop the cabbage into thin strips.
- White cabbage: 900 g
3
Pour soy sauce into the blender bowl
- Soy sauce: 25 tablespoons
4
Add rice vinegar and oil to it.
- Rice vinegar: 50 ml
- Unrefined sunflower oil: 350 ml
5
Add adjika and blend until smooth.
- Adjika: 35 g
6
Chop the nuts and seeds with a knife.
- Cashews: 15 g
- Pumpkin seeds: 15 g
7
Grate Adyghe cheese on a coarse grater.
- Adyghe cheese: 40 g
8
Place the cabbage on a serving plate.
- White cabbage: 900 g
9
Drizzle with dressing, sprinkle with seeds, nuts, and cheese, and garnish with cilantro leaves.
- Pumpkin seeds: 15 g
- Cashews: 15 g
- Adyghe cheese: 40 g
- Cilantro: to taste
10
To submit.
