Red Cabbage and Mango Salad
Ingredients
- 0.75 tsp. salt
- 0.5 tbsp. sugar
- 200 g red cabbage, finely sliced
- 1 cm ginger, finely chopped
- 0.5 red chilli pepper, insides removed, cut into thin strips
- 0.5 lime, use only the juice
- 1 tbsp. peanut oil
- 1 mango
- 0.5 bunch coriander, finely chopped
- 100 g dried duck breast
Total time: 25m
Preparation Time: 25m
Servings
For
2 people
Nutritional Information
Contains 325 Kcal, 11g Protein, 22g Carbohydrates, 22g Fat
Ingredients
- 0.75 tsp. salt
- 0.5 tbsp. sugar
- 200 g red cabbage, finely sliced
- 1 cm ginger, finely chopped
- 0.5 red chilli pepper, insides removed, cut into thin strips
- 0.5 lime, use only the juice
- 1 tbsp. peanut oil
- 1 mango
- 0.5 bunch coriander, finely chopped
- 100 g dried duck breast
Instructions
- Combine the red cabbage with a little peanut oil in a bowl and leave to steep for approx. 10 mins. Peel the mango, slice the flesh away from the sides of the flat stone and cut into approx. 1 cm cubes. Combine the mango with the coriander and the cabbage.
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Servieren:
Einen Servierring auf je einen Teller stellen, Salat mit einem Löffel hinein füllen, leicht andrücken. Servierringe sorgfältig entfernen, Salat mit wenig Korianderblättchen und ev. Mangoschnitzen garnieren, Filet de Canart séché daneben anrichten.
