Spring cabbage salad

Yet another variation of a spring cabbage salad.

Ingredients:

1/2 super finely sliced spring cabbage

1 finely sliced spring onion

1 pomegrenate

75 g crumbled feta cheese

1 avocado – diced

1/2 super finely sliced bulb of fennel

1 good handful sliced soy roasted almonds

2 tbsp soy sauce

Sauce:

1/2 freshly squeezed lemon

1/3 cup olive oil (70ml)

1/2 tsp salt

Method:

Dry roast the almonds until darkened. Let them cool for about 5 minutes and add the soy sauce. Give them a good shake and cover the almonds in soy sauce. Let them dry and cool while preparing the salad. (Make double portion and eat 1/2 as a snack while preparing the salad. They are delicious!!)

Finely slice the cabbage. Give it a good massage for about 2 minutes. Add the sliced spring onion, diced avocado, pomegranate, crumbled feta cheese and finely sliced fennel. Now – slice the almonds (or chop if you would like…but I like them better sliced). Add the almonds.

Whisk the lemon juice together with the olive oil adding 1/2 tsp salt.

Mix the salad together with the sauce.