Black cabbage salad: in season

Black cabbage salad: in season

A perfect autumn salad as a main dish: prepare it with black cabbage, potatoes, tofu and much more for a satisfying vegetarian lunch.

Ingredients for 4 people

  •  60
  •  150 cal x 100g
  •  low
  • Sweet potatoes 2
  • Tofu 200 g
  • Black cabbage ½
  • Red onions 2
  • Extra virgin olive oil as required
  • Lemon juice 2-3 tbsp
  • Just enough soy sauce
  • Salt as needed
  • Pepper as needed
by Roberta Favazzo 

The black cabbage salad is the perfect recipe to indulge in the colder seasons. Yes, because a rich side dish like this – comparable to a single dish – is ideal to be enjoyed during autumn and winter. Especially by those who do not give up a good salad even when the temperatures drop. The strong point of the dish is certainly the satisfaction it entails. Potatoes, tofu and onions accompany the black cabbage, a typical winter vegetable, in a colorful, healthy dish rich in precious nutrients. Here’s what it takes to bring it to the table.

Preparation Black cabbage salad

  1. Preheat the oven to 200 ° C. Peel the potatoes and cut them and cubes.
  2. Season them with salt, black pepper and oil and bake them for about 30 minutes.
  3. Meanwhile, cut the tofu into cubes and dry them well.
  4. Slice the red onions. Combine both in the pan with the potatoes.
  5. Drizzle with oil and soy sauce and cook for about 20 minutes.
  6. Meanwhile, wash the cabbage and cut it into pieces. Season it with lemon juice, soy sauce, oil, salt and pepper, massaging the leaves well.
  7. Serve the salad: arrange the cabbage on a plate, then add the potatoes, tofu, onions and complete with a drizzle of olive oil. Enjoy it lukewarm.

To make the kale salad more flavorful, you can replace the tofu with diced bacon.


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