Description
It is light and fresh Kale salad with cranberry sauce. I certainly will not argue that it is winter and you want something hearty and greasy, but I think on the holiday table, this salad will be most welcome. Bright and beautiful, with spicy taste, it is perfectly possible to meat or poultry.
Ingredients
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Tomato
300 g
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Carrots
1 piece
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The Apium graveolens Dulce
2 piece
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Olive oil
20 g
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Vinegar
10 g
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Soy sauce
1 Tbsp
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Sugar
10 g
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Pumpkin seeds
40 g
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Sugar
15 g
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Soy sauce
1 Tbsp
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Cranberry
50 g
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Water
30 ml
Cooking
Tomato and celery cut into small cubes.
Carrots grate on a coarse grater.
To make the dressing. Mix soy sauce, olive oil, wine vinegar and sugar.
Season the salad, add the pumpkin seeds and mix thoroughly.
Mix soy sauce, sugar and water. Bring mixture to a boil, then cook over low heat until until liquid volume is reduced in 2 times.
Then add the cranberries and cook on low heat for 5 minutes. Punching blender. Apply the sauce to the salad.
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