White Cabbage and Chorizo Salad Recipe
Salads are in the spotlight at the start of spring, and with the arrival of the first vegetables. So, for our lunch it will be this White Cabbage and Chorizo Salad. I found little leeks in the market, which I use entirely for salads, it’s great. A new ingredient is coming to my kitchen from Japan: Gomashio. Or to be more European Gomashio. It’s made from roasted sesame and a little bit of salt and it helps reduce salt intake considerably. I use it in all my salads and in an article to appear, I will tell you how to make its Gomashio directly, ideal for this White cabbage and chorizo salad slightly flavored with this sesame. A beautiful salad of white cabbage and colorful chorizo, I love playing with the colors of the salads and the ingredients: the pleasure of the eyes before that of the mouth.
White cabbage and chorizo salad recipe for 4 people
Ingredients
- ½ white cabbage
- 1 chorizo
- 2 young leek shoots
- 2 tablespoons of olive oil
- 1 teaspoon of lime
- 1 teaspoon of Gomashio
- 2 turns of a pepper mill
Instructions
- Remove the first leaf from the white cabbage.
- Cut the cabbage into thin strips.
- Quarter the chorizo lengthwise, then cut into quarters.
- Rinse the young leeks, then mince them finely.
- Mix the salad.
- Sprinkle the Gomashio and add the peppercorns.
- Pour in the oil and lemon juice.
Preparation time: 10 minutes
Cooking time: 0 minutes
Number of people: 4
4 star rating: 1 review
What wine to drink with: Recipe White cabbage and chorizo salad
My favorite wine for this Sancerre Grape variety recipe: Sauvignon blanc
Temperature between 10 ° and 12 °
Slice the white cabbage
Cut the chorizo
