Red cabbage, pine nut and blue cheese salad
Ingredients for 2 servings:
300 g red cabbage
½ ripe mango
50 g blue cheese
2 tablespoons pine nuts
1-2 tablespoons fresh parsley
Salt, apple cider vinegar and rapeseed oil to taste
Cut the cabbage into thin strips. Salt and squeeze the bunch of cabbage with your hands for a while as if you are kneading a dough. Transfer to a container and drizzle with oil. Let stand for 20 minutes in the refrigerator. Doing this, the cabbage becomes tender and its flavor stronger.
Cut the mango and the cheese into cubes, slightly brown the pine nuts in a frying pan, chop the parsley. Divide the red cabbage between two salad plates. Scatter cubes of cheese and mango on top. Sprinkle with parsley and pine nuts.
Depending on your preferences, you can add a touch of acidity to the cabbage salad by seasoning with lemon juice or apple cider vinegar.