Kale and red cabbage salad

Ingredients

130 g finely sliced red cabbage (approximately 1/8 of a whole head)

100 g finely sliced kale

50 g mixed dry roasted nuts

100 g edamame beans

1 finely sliced carrot

1 diced avocado

Sauce

1 tsp whole grain mustard

1 tsp honey

2 tbsp freshly squeezed lemon juice (if you don’t have a lemon, use white whine vinegar or apple cider vinegar)

60 ml (4 tbsp) olive oil

Method

Rinse your greens and slice them as finely as you can. With your hands, give the cabbage and the kale a good massage. Roast the nuts in a dry frying pan until they start crackling. If you use hazle nuts, the skin will come off. Discard this. Roughly chop the nuts. Peal and dice the avocado. Add the edamame beans. Mix!

Whisk the ingredients of the sauce until it emulsifies. Add it to the salad and mix just before serving.