- 30g raisins
- Half a red cabbage
- 4 sticks of celery
- 4 spring onions , sliced
- Coriander in a small bunch
- 200 g walnut kernels or 75 g shelled walnuts.
- 1 pearFor the dressing
- 6 Dates, or 4 if you’re using a large variety like Medjool
- 4 tbsp walnut oil
- 1 tbsp balsamic vinegar
- 1 teaspoon whole mustard
< li>1 teaspoon of cumin
- Place the raisins in a bowl and cover with boiling water. Place the dates in a separate bowl, cover with boiling water and set aside.
- Remove the tough outer leaves from half of the cabbage and cut in half across the stalk. Cut the core out of each of the two pieces, then finely grate each piece along the short length.
- Peel and stalk the spring onions and finely grate. Chop the celery into 1 inch pieces.
- Wash the cilantro and chop the leaves and stem, leaving a few whole leaves for garnish.
- The Roughly chop the walnut halves again, leaving a few leaves whole for garnish.
- Mix the cabbage, walnuts and celery in a large bowl.
- For the sauce, drain and stone the soaked dates chop finely. Mix all at once with walnut oil, balsamic vinegar, mustard and spices.
- Crush the caraway seeds with a mortar or spice grinder and stir into the sauce.
- Core the pear and cut into slices or small pieces . If you’re not going to serve the salad right away, you can use a little lime or lemon juice to keep the pear from turning brown.
- Drain the raisins before serving. Heap the cabbage mixture onto a serving platter and sprinkle over the raisins and coriander. Arrange the pear on top and drizzle with dates and balsamic sauce.