Plate with cabbage salad with pork belly

Autumn cabbage salad with vinegar-cooked pork belly

33
  • 30 Mins
  • Mild

A really tasty cabbage salad with lots of fresh vegetables, topped with smoked and sweet pork belly and crunchy roasted almonds.

What to shop

Serves {0} portions
Salad
1 pc pointed cabbage
2 pcs shallots
3 pcs carrots
0.5 pc zucchini
300 g mushrooms
1 pc apple
1 pot parsley
Vinegar-cooked pork belly
300 g smoked pork belly
1 dl balsamic vinegar
Dressing
1 dl rapeseed oil
1.5 tbsp dijon mustard
3 tbsp lemon juice
1 tsp salt
Topping
2 dl roasted almonds

How to prepare

Salad

  1. Slice the pointed cabbage and the shallots on a thinly, preferably with a mandolin.
  2. Slice carrots and zucchini thin with a potato peeler.
    Cut the mushrooms into quarters and fry in a hot frying pan with butter. Add salt to taste.
  3. Great the apple and mix all vegetables with finely chopped parsley on a large dish.

Vinegar-cooked pork belly

  1. Dice the smoked pork belly and fry in a hot pan until it gets a nice colour.
  2. Add balsamic vinegar and let it boil in while stirring.

Dressing

  1. Mix rapeseed oil, dijon mustard, lemon juice, chilli paste, black pepper and salt in a bowl and stir properly.
  2. Mix the dressing with the salad.

Topping

  1. Oven roast almonds at 150 ° C until they have a smooth color. Allow to cool and shop coarsly.
  2. Top the salad with pork belly and roasted almonds.

Tip! Top the salad with some extra fresh herbs, cress or ruccola.