Salad of raw cabbage, capers and toasted pine nuts

The salad of raw cabbage, capers and toasted pine nuts is a delicious dish, quick to make and suitable for vegans

Beautiful to look at, healthy and tasty, the raw cabbage salad with capers and toasted pine nuts is a way to enjoy cabbage wholemeal, since it does not include the cooking phase during which some nutritional characteristics would be lost. In fact, cauliflower is a vegetable rich in fiber, mineral salts and vitamins, and prepared in this way you can fully benefit from its qualities, including the antioxidant one which would be lost with cooking.

Preparation of salad of raw cabbage, capers and toasted pine nuts

1. Start by washing the cauliflower, cut off the tops by removing all the hard part of the stems and then cut them into thin slices.
2. On the side, prepare the sauce starting with washing the capers, to remove the salt. You can do this directly under running water or by leaving the capers to soak in water for a few minutes and then squeeze them well to remove the water.
3. Toast the pine nuts in a very hot non-stick saucepan and let them cool.
4. You can put in if you like soak for about 5-10 minutes the raisins which will then be squeezed well before being used in the dish.
5. Transfer the raw cabbage into a large bowl and dress it with the oil, capers and raisins. Mix well, add a pinch of salt and pepper if necessary.
6. Add the toasted pine nuts, mix again and serve.

storage

We recommend keeping this salad for a maximum 1-2 days in the fridge, well covered by the transparent film or in a special container with a lid. We do not recommend freezing in the freezer.

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