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Purple cabbage salad with citrus fruits and salted almonds

This fruity purple cabbage salad with citrus fruits and salted almonds is absolutely everything you'll want in a salad - it's got crispy, yet tender veggies, sweet and tangy citrus fruits, aromatic ginger, chili and cilantro and crunchy salted almonds. It's SO good!
Servings 3 -4 people (depending on other side dishes)

Ingredients

Cabbage salad

  • 1 small head of purple cabbage , very thinly sliced (I prefer to use my mandolin - it takes no time!)
  • Mild-tasting extra virgin olive oil, lemon juice and fine grain pink Himalayan salt
  • 1 large leek - use only the green part , very thinly sliced (I prefer to use my mandolin)
  • 1 pomelo, segmented and cut into bite-size chunks (if you haven't tried to peel and segment a pomelo before, there's plenty of useful tutorials on Youtube)
  • 1 large orange , segmented (if you haven’t tried to segment (or fillet) an orange before, there’s plenty of useful tutorials on Youtube – you can peel and cut the orange in bite-sized pieces too, but the segments without pith and membranes are more delicate for both taste and presentation)
  • 1-2 red chili(s), ribs and seeds removed and very finely diced
  • 1 thumb-sized piece of fresh ginger (use less, if you don't like it to gingery), peeled (see the easiest way to peel ginger here) and finely grated
  • 1 large handful cilantro, finely chopped

Salted almonds

  • Ghee or extra virgin olive oil
  • 1 C / 150 g almonds
  • fine grain pink Himalayan salt or sea salt

Instructions

Cabbage salad

  • Combine sliced cabbage, a drizzle of olive oil and a generous sprinkle of salt in a big bowl and massage, using your fingers, for a minute or so (read description above).
  • Add a squeeze of lemon juice (I typically use the juice of 1/2 lemon) and toss well.
  • Arrange the massaged cabbage on a serving plate or in another bowl - there'll be excess fluid in the mixing bowl, that you don't want in the finished salad.
  • Add remaining ingredients to the cabbage and toss lightly.
  • Taste the salad - anything missing? Add more oil, acid or salt if necessary (remember that salty almonds will be added too!).

Salted almonds

  • Add some ghee or olive oil to a skillet and heat over medium heat.
  • Add the almonds and cook until slightly browned and aromatic.
  • Sprinkle with a good amount of salt and toss well.
  • Transfer almonds to a plate and let cool.
  • Once almonds are cooled, chop coarsely.

Assemble the salad

  • Sprinkle salad with salted almonds right before serving.

STORAGE AND SHELF LIFE

  • The salad stores well in the fridge for 1-2 days - the almonds will soften, if sprinkled on the salad.