Red cabbage salad with orange
- 4 Orange
- 1/2 Red cabbage
- 40 g Cashew nut
- 1 C. soup Rice vinegar
- 2 tbsp. coffee Nuoc-tray
- 1 C. soup Maple syrup
- 3 c. soup Olive oil
- Bring the juice of an orange to a boil and reduce until the remaining value of 3 tbsp. soup.
- In a salad bowl, mix the vinegar, the nuoc-mâm and the maple syrup, then the reduced hot orange juice. Pour the oil by whisking to emulsify the sauce.
- Slice the red cabbage to the robot. Mix it with the vinaigrette. Cover with a film and place 1 hour in the refrigerator.
- Peel 3 oranges to taste. Separate the quarters between the membranes. Add them gently to the salad with their juice and cashews. Serve chilled.