Red cabbage with grilled avocado

Red cabbage with grilled avocado

12 ratings

Katja, office assistant and digital creative


„This fresh, heavenly take on red cabbage salad gets its special twist from the savory dressing and the grilled avocado. I love to serve this vegan treat as a light starter.“

Difficulty

Easy 👌
35
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
1
red cabbage
100 g
walnuts
150 g
green grapes
25 ml
orange juice
50 ml
olive oil
25 ml
walnut oil
25 ml
raspberry vinegar
1 tsp
agave syrup
25 ml
balsamic cream
1 tbsp
vegetable oil
1
avocado
1
lemon (juice)
salt
pepper
Metric
Imperial
  • 1  red cabbage
  • 100 g walnuts
  • 150 g green grapes
  • 25 ml orange juice
  • 50 ml olive oil
  • 25 ml walnut oil
  • 25 ml raspberry vinegar
  • 1 tsp agave syrup
  • 25 ml balsamic cream
  • 1 tbsp vegetable oil
  • 1  avocado
  • 1  lemon (juice)
  • salt
  • pepper

Utensils

  • large saucepan
  • strainer
  • grill pan
  • citrus press (optional)
  • large bowl
  • brush
  • canning jar
  • cutting board
  • knife

Enjoy with

Müller Thurgau, dry, 2012
Tangy notes of juniper and violet complement the fruity aroma of this salad. A rounded, smooth, and mineral-driven wine that perfectly cleanses the palate.

Nutrition per serving

Cal
456
Protein
8g
Fat
40g
Carb
20g

Step 1/6

Halve grapes and chop walnuts roughly. Halve red cabbage, remove stem, and thinly slice.
  • 150 green grapes
  • 100 walnuts
  • 1 red cabbage
  • cutting board
  • knife

Halve grapes and chop walnuts roughly. Halve red cabbage, remove stem, and thinly slice.

Step 2/6

Fill half of a large saucepan with water, add some salt, and bring to a boil. Place red cabbage into boiling water and blanch for approx. 3 – 5 min. Then, drain and rinse with cold water.
  • salt
  • large saucepan
  • strainer

Fill half of a large saucepan with water, add some salt, and bring to a boil. Place red cabbage into boiling water and blanch for approx. 3 – 5 min. Then, drain and rinse with cold water.

Step 3/6

For the dressing, add orange juice, olive oil, walnut oil, raspberry vinegar, agave syrup, and balsamic cream to a canning jar. Season to taste with salt and pepper and shake well to combine.
  • 25 ml orange juice
  • 50 ml olive oil
  • 25 ml walnut oil
  • 25 ml raspberry vinegar
  • 1 tsp agave syrup
  • 25 ml balsamic cream
  • salt
  • pepper
  • canning jar

For the dressing, add orange juice, olive oil, walnut oil, raspberry vinegar, agave syrup, and balsamic cream to a canning jar. Season to taste with salt and pepper and shake well to combine.

Step 4/6

In a large bowl, combine red cabbage, grapes, walnuts, and dressing. Mix well to combine.
  • large bowl

In a large bowl, combine red cabbage, grapes, walnuts, and dressing. Mix well to combine.

Step 5/6

Quarter and pit avocado. Carefully remove peel and cut into slices. Brush with vegetable oil.
  • 1 avocado
  • 1 tbsp vegetable oil
  • brush
  • cutting board
  • knife

Quarter and pit avocado. Carefully remove peel and cut into slices. Brush with vegetable oil.

Step 6/6

Preheat a grill pan over medium-high heat. Grill avocado slices on each side for approx. 1 – 2 min. Drizzle with lemon juice. For serving, transfer salad to a plate and top each portion with grilled avocado. Enjoy with fresh bread.
  • 1 lemon
  • grill pan
  • citrus press

Preheat a grill pan over medium-high heat. Grill avocado slices on each side for approx. 1 – 2 min. Drizzle with lemon juice. For serving, transfer salad to a plate and top each portion with grilled avocado. Enjoy with fresh bread.