Red cabbage salad with dried cranberries, blood grape and hazelnuts

  • 15 minutes
  • 1 portion
Rated 4 out of 5



1. Finely chop red cabbage and mix with dried cranberries.

2. Cut the blood grape into small pieces and add to the salad.

3. Coarsely chop the hazelnuts and mix them into the salad with the parsley.

4. Mix the acacia honey with the balsamic vinegar, oil and salt and pour the marinade over the salad just before serving.


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