Salad of Porcini Mushrooms
Constantin Fischer combines culinary delights of the forest with a crisp salad.
Red Cabbage and Citrus Fruit Coleslaw
Red cabbage tastes best raw. Sceptical? Try this wonderfully refreshing winter salad and let yourself be convinced!
| Ingredients (4 servings) | ||
|---|---|---|
| 1/2 | head of red cabbage, core removed | |
| salt | ||
| 2 | oranges | |
| 2 | grapefruit | |
| 1 | handful | peanuts, roasted (unsalted) |
| 5 | stalk(s) | coriander |
| 1-2 | Thai chillis, to taste | |
| 2 | carrots, peeled | |
| juice of half a lemon | ||
| 1 | pinch(es) | balsamic vinegar |
| 4 | tablespoon(s) | fish sauce |
| 1 | tablespoon(s) | sugar or honey |
| 2 | teaspoon(s) | sesame paste (tahini) |
- Wash and cut the red cabbage into thin strips and put in a bowl. Lightly salt, stir around with your hands and leave to stand for at least 15 minutes.
- Segment the oranges and grapefruit and collect the grapefruit juice. Tear grapefruit segments into smaller pieces.
- Coarsely chop the peanuts and coriander, cut the chillies into fine rings, thinly slice or grate the carrots.
- Mix grapefruit juice, lemon juice, vinegar, fish sauce, sugar, sesame paste and chilli to make a marinade.
- Drain the red cabbage and mix with marinade, add citrus fruits, peanuts, carrots and coriander and serve.
