Recipes
Salad of raw cabbage, capers and toasted pine nuts: fresh and very fast
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 whole cabbage, as 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.
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Preparation of salad of raw cabbage, capers and toasted pine nuts
- 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.
- Separately, prepare the sauce starting with washing the capers to remove the salt . You can do this operation 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.
- Toast the pine nuts in a very hot non-stick saucepan and let them cool.
- If you like, you can soak the raisins for about 5-10 minutes , which will then be squeezed well before being used in the dish.
- 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.
- Add the toasted pine nuts, mix again and serve.
storage
We recommend keeping this salad for a maximum of 1-2 days in the fridge , well covered in transparent film or in a special container with a lid. We do not recommend freezing in the freezer.
Riproduzione riservata © - WT
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