1/2 white cabbage
1/2 red cabbage
1/2 bunch parsley
1/2 bunch dill
2 tbsp apple Vinoceti vinegar
3 tbsp olive oil
black and white sesame
50 g walnuts (or other nuts)
a total 45 minutes
Start with the dressing: put olive oil in a bowl and add Apple Cider Vinoceti Vinegar, stir until smooth. Season with salt to taste.
Cut the vegetables into very thin and fine pieces, a food processor or a grater will come in handy but you can also do it with an ordinary kitchen knife.
Crush the cabbage by hand and pour half of the dressing over it, then mix very well.
Add the remaining vegetables and olives to the cabbage, stir again, then add the rest of the dressing and mix well again. Let it rest in the fridge for about 30 minutes.
You may wish to toast the nuts and sesame seeds in a skillet for about 2 minutes. When they are ready, sprinkle on the salad and serve. If you like you can use them raw, too.
“This fresh salad is one of a kind. So fragrant, so easy to make and, of course, healthy and nutritious. Its taste is enhanced by the fresh aroma of Apple Cider Vinoceti Vinegar and the excellent combination of nuts and sesame seeds which are best when pre-toasted.”