This cabagge salad will surprise you with its oriental flavor. The highlight of this winter salad is the roasted cashew nuts with Ras el Hanout.

​Getting ready 10 min · Preparation 20 min · Total 30 min

Ingredients for 4 people

For the salad
• 500g Brussels sprouts
• 1/2 white cabbage
• 1/2 red cabbage
• 3 carrots
• 1 shallot
• 1/2 green apple

For the oriental dressing
• 1 tsp apple cider vinegar
• 10g mustard
• 100g soya yoghurt
• 70g vegan mayonnaise
• 1 tsp maple syrup
• 1/2 tsp Ras el Hanout
• salt and pepper

For the oriental cashews
• 100g Cashews
• 3 tbsp sugar
• 2 tbsp water
• 1 tsp Ras el Hanout
• salt and pepper

How to make it​

Oriental cashews
Bring the cashews to the boil with 2 tbsp water and 3 tbsp sugar until the liquid has evaporated, then caramelize over a medium heat, stirring constantly. Remove the cashews from the pan and leave to cool on a plate.

Oriental dressing
Mix all the ingredients together to make a dressing and season with salt and pepper to taste.

Cabbage salad
Trim the Brussels sprouts, cut off the stalk and remove the wilted outer leaves. Cut the white cabbage, red cabbage and shallot into fine strips, cut the carrots into very fine sticks. Arrange the chopped vegetables on a plate, drizzle with the dressing and then garnish with the oriental cashew nuts.

Tip! You can find the North African spice mix Ras el Hanout in any supermarket.