Edwina’s red cabbage, spanish onion and pear salad
Whether you are planning an elaborate menu or only going ahead for tomorrow's Edwina's red cabbage, spanish onion and pear salad. This recipe comes from several decades of playing in kitchen. I realize that adding a couple ingredients to your recipe adds thickness into that which is ordinarily bland. You might well be looking for milder foods to create along with your leftovers. Nice and mild Edwina's red cabbage, spanish onion and pear salad ideal for post-vacation. The components within this recipe receive your tongue pounding, also have become waist-friendly when you require a'bite' following an active trip. Employing several elements as alternate options, this soup has been loaded using a fall and spicy flavor which makes it tasty. An ideal Edwina's red cabbage, spanish onion and pear salad to warm up you on chilly winter days. Perfect for utilizing leftover. Meals are a important factor in your diet. You need to compare the sum of that food that you typically eat to the serving size recorded on the label. Eating significant parts or parts may lead to fat gain.
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How to make Edwina's red cabbage, spanish onion and pear salad
Yield = 6Prep time: 0:10
Cook time: 0:02
Total time: 0:12
Ingredients
- 3 cups shredded red cabbage
- 1 small red onion, thinly sliced
- 3 corella pears, core removed, thinly sliced
- 1/4 cup (40g) pine nuts
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 2 teaspoons wholegrain mustard
- salt and cracked black pepper
Method
- Step 1 Combine the cabbage, onion and pear in a large bowl.
- Step 2 Place pine nuts in a small fry pan over medium heat and cook for 2 minutes, stirring regularly, or until golden brown. Remove from heat and set aside.
- Step 3 To make the dressing, whisk together the oil, vinegar, mustard, salt and pepper until well combined.
- Step 4 To serve, toss the pine nuts through the cabbage mixture and drizzle with the dressing.
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