Name: FRUCHTIG-DEFTIGER ROTKOHLSALAT
Ingredients: 3 Vatteln; 1 Graperrunt; 4 Mioulduchzenen iEsosence; 2 rote Lwiebeln; TEL Olivenol; 2 TL Dattelcreme (s. 2); 1 kloiner Rotkohl (250 g); 125 a Fo dcalat; 1 Handvoll Thai-Basilikumblätter

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Judy Wellington

ein ca Presing in Daten Des ni et mit se mederhin ca, an 2- eine chan T sichu er die date vieben die Ii. nlatte ausschalten und die /wieheln mit Datte creme abschmecken 2 Fur den Salat den Rotkohl waschen, vom Strunk befreien und in feine Streifen schneiden. Radieschen waschen und putzen. Mohre putzen

wänden herausistecke, in Sieke sehneiden. Cashingewie zum Sute waschen und in feine Ringe schneiden. Radieschenblätter, Basili-

lat unterheben. Salat mit Röstzwiebeln garnieren.

FRUCHTIG-DEFTIGER ROTKOHLSALAT

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