Purple Winter Salad by @le.renard.et.les.raisins

25 min

4 servings

🥬

0.5

Red cabbage

🫜

1 bunch

Radishes

🫜

1

Beetroot

🍇

0.5

Pomegranate

🍇

1 bunch

Purple grapes

🧅

1

Red onion

🫘

300 g

Silken tofu

🥑

1

Avocado

🫒

0.5 jar

Kalamata olives

0.5 jar

Kalamata olive brine

🌱

2 tbsp

Hulled hemp seeds

🍋

0.5

Lemon juice

🍎

2 tbsp

Apple cider vinegar

🫒

1 tbsp

Olive oil

🍬

1 tsp

Sugar

🧂

Salt

🌿

Fresh herbs

  1. Cut
    • Red cabbage

    Cut the red cabbage into slices, then cut the slices several times to make small pieces.

  2. Chop
    • Radishes
    • Beetroot

    Chop the radishes and grate the beetroot, reserving one piece for later, or cut it into small pieces.

  3. Peel
    • Pomegranate

    Peel the pomegranate and remove half of the arils.

  4. Halve
    • Purple grapes

    Halve the grapes and remove the seeds.

  5. Peel
    • Red onion
    • Apple cider vinegar
    • Sugar

    Peel the onion while keeping the first skin, then chop it and place it in a bowl with boiling water, 1 tablespoon apple cider vinegar and 1 teaspoon sugar.

  6. Blend
    • Silken tofu
    • Kalamata olives
    • Beetroot

    Blend the silken tofu with the Kalamata olives, olive brine, avocado, olive oil, 1 tablespoon apple cider vinegar, lemon juice, hemp seeds and reserved beetroot piece until smooth.

  7. Add
    • Salt
    • Kalamata olive brine

    Add a little salt or more olive brine.

  8. Mix
    • Red cabbage
    • Radishes
    • Beetroot

    Mix everything together and serve.

  9. Sprinkle
    • Pomegranate
    • Fresh herbs
    • Hulled hemp seeds

    Optionally sprinkle with additional pomegranate arils, chopped fresh herbs and hemp seeds.

Purple Winter Salad by @le.renard.et.les.raisins

25 min

4 servings

🥬

0.5

Red cabbage

🫜

1 bunch

Radishes

🫜

1

Beetroot

🍇

0.5

Pomegranate

🍇

1 bunch

Purple grapes

🧅

1

Red onion

🫘

300 g

Silken tofu

🥑

1

Avocado

🫒

0.5 jar

Kalamata olives

0.5 jar

Kalamata olive brine

🌱

2 tbsp

Hulled hemp seeds

🍋

0.5

Lemon juice

🍎

2 tbsp

Apple cider vinegar

🫒

1 tbsp

Olive oil

🍬

1 tsp

Sugar

🧂

Salt

🌿

Fresh herbs

Preparation Steps

  1. Step 1/9

    Cut the red cabbage into slices, then cut the slices several times to make small pieces.

    🥬Red cabbage
    🔪Knife
    🪵Cutting board

  2. Step 2/9

    Chop the radishes and grate the beetroot, reserving one piece for later, or cut it into small pieces.

    🫜Radishes
    🫜Beetroot
    🔪Knife
    🪵Cutting board
    🧀Grater

  3. Step 3/9

    Peel the pomegranate and remove half of the arils.

    🍇Pomegranate
    🔪Knife
    🪵Cutting board

  4. Step 4/9

    Halve the grapes and remove the seeds.

    🍇Purple grapes
    🔪Knife
    🪵Cutting board

  5. Step 5/9

    Peel the onion while keeping the first skin, then chop it and place it in a bowl with boiling water, 1 tablespoon apple cider vinegar and 1 teaspoon sugar.

    🧅Red onion
    🍎Apple cider vinegar
    🍬Sugar
    🔪Knife
    🪵Cutting board
    🥣Bowl

  6. Step 6/9

    Blend the silken tofu with the Kalamata olives, olive brine, avocado, olive oil, 1 tablespoon apple cider vinegar, lemon juice, hemp seeds and reserved beetroot piece until smooth.

    🫘Silken tofu
    🫒Kalamata olives
    Kalamata olive brine
    🥑Avocado
    🫒Olive oil
    🍎Apple cider vinegar
    🍋Lemon juice
    🌱Hulled hemp seeds
    🫜Beetroot

  7. Step 7/9

    Add a little salt or more olive brine.

    🧂Salt
    Kalamata olive brine
    🥣Bowl

  8. Step 8/9

    Mix everything together and serve.

    🥬Red cabbage
    🫜Radishes
    🫜Beetroot
    🍇Pomegranate
    🍇Purple grapes
    🧅Red onion
    🫘Silken tofu
    🥑Avocado
    🫒Kalamata olives
    🥣Bowl

  9. Step 9/9

    Optionally sprinkle with additional pomegranate arils, chopped fresh herbs and hemp seeds.

    🍇Pomegranate
    🌿Fresh herbs
    🌱Hulled hemp seeds

Composition

Ingredients

Types

Vegetables, Fruits, Soy, Protein, Seeds, Condiments, Sweeteners, Spices, Herbs

Ingredients

Red cabbage, Radishes, Beetroot, Pomegranate, Purple grapes, Red onion, Silken tofu, Avocado, Kalamata olives, Kalamata olive brine, Hulled hemp seeds, Lemon juice, Apple cider vinegar, Olive oil, Sugar, Salt, Fresh herbs

Notes

Red cabbage (small), Beetroot (raw, or 2 vacuum-packed cooked beetroots), Purple grapes (small), Kalamata olives (with their brine), Lemon juice (juice of half a lemon), Apple cider vinegar (dairy-free), Fresh herbs (chopped, optional topping)

Allergens

Soy, Sulphites

Dietetics

Dietary regimen

Egg-Free, Nut-Free, Vegetarian, Gluten-Free, Pescatarian

Calories

290 kcal

Macro nutrients

Protein: 9g, Carbohydrates: 26g, Fat: 18g, Fiber: 8g, Sugars: 14g

Nutritional Information

Minerals

Potassium: 700mg, Magnesium: 60mg, Iron: 2mg, Sodium: 480mg, Calcium: 90mg

Vitamins

Vitamin C: 35mg, Vitamin K: 60µg, Folate: 90µg, Vitamin B6: 0.4mg

Preparation

Time Information

Preparation

25 minutes

Overall

25 minutes

Difficulty

Level

Easy (1/4)

Steps

9 steps

Equipments

Utensils

Knife, Cutting board, Grater, Bowl, Peeler

Appliances

Blender

Type

Type

Type Of Dish

Salad, Main Course

Occasions

Everyday Meal, Winter Season

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

French, Mediterranean

Geographic

France, Europe

Various

Aspect

Texture

Crunchy, Creamy, Juicy

Flavors

Tangy, Savory, Briny, Fresh, Slightly Sweet

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

Dressed salad (assembled) : 1 day (airtight container,refrigerated,best eaten fresh as raw vegetables release water), Tofu-avocado-olive sauce (unmixed) : 2-3 days (airtight container,refrigerated,surface may darken slightly from avocado oxidation)