Red Cabbage Salad with Chicken Kebab

 

Red Cabbage Salad with Chicken Kebab and Glass Noodle Salad with Mango and Sesame Salmon

Cabbage is a fantastic vegetable that many people overlook. In the winter be
sure to revel in the variety of cabbage available. Together with feta cheese,
dill, pomegranate, and spiced chicken kebab, this becomes a substantial
salad with exciting flavors.

4 portions

Salad
½ head red cabbage
½ cup (100 ml) chopped dill
4 tbsp olive oil
2 tbsp red wine vinegar
freshly ground pepper
7 oz (200 g) feta cheese
1 pomegranate

Chicken kebab

¾–1 lb (400 g) chicken breast
2 tsp ground cumin
1 pinch cayenne pepper
1 tbsp olive oil
1 garlic clove, pressed
sea salt flakes
4 short wooden skewers
1. The salad: Cut the cabbage into fine strips with a cheese grater. Mix the
cabbage with dill, oil, and vinegar. Add salt and pepper to taste.
2. Break the cheese into smaller pieces and add to the salad just before
serving.
3. Halve the pomegranate and remove the seeds (with the shaft of a small
spoon, for example). Remove the white pith. Distribute the seeds over the
salad. Serve with freshly grilled chicken kebab.
4. The kebab: Cut the chicken breast into small chunks. Mix together the
spices, olive oil, garlic, and salt. Roll the chicken in the mixture.
5. Place the chicken on skewers. Cook the kebab on all sides in a non-stick
frying pan, for about five minutes.

Glass Noodle Salad with Mango and Sesame

Salmon

Red Cabbage Salad with Chicken Kebab and Glass Noodle Salad with Mango and Sesame Salmon

Simple noodle salad with fresh Asian flavors and fried salmon. A perfect and
quickly made everyday meal, or maybe a fitting meal for when you have
invited friends to dinner after work but don’t have time to spend hours in the
kitchen.

4 portions

5 oz (150 g) glass noodles
1 mango
5 oz (150 g) sugar snap peas
4 green onions
¼ cup (50 ml) chopped cilantro
1¼ lbs (600 g) salmon fillet
butter for frying
sea salt flakes
sesame seeds

Dressing

1 red chili pepper
2 tbsp freshly squeezed lime juice
2 tbsp Thai fish sauce
1 tbsp canola oil
1 tsp sesame oil
1 tsp raw sugar
1 garlic clove, pressed
1. Begin with the dressing: Split the chili pepper, scrape the seeds out and
finely chop the chili. Mix together all of the ingredients.
2. The salad: Boil lightly salted water in a pot. Remove from the heat and
pour in the noodles. Cover and let the water absorb about three minutes
(see the instructions on the packaging). Drain in a colander and rinse with
cold water. Cut the noodles into smaller pieces with kitchen scissors.
3. Cut the mango into cubes and thinly slice the pea pods and the onions.
Toss together the noodles, mango, sugar snap peas, onions, cilantro, and
dressing.
4. Cut the salmon into cubes. Fry them quickly in a frying pan with butter.
Add salt and pepper to taste and mix with sesame seeds. Distribute the
salmon cubes over the noodle salad.