Red and white cabbage salad with pork medallions

Red and white cabbage salad

A light dish that offers a salad of white and red cabbage, carrots and buckwheat, with Asian sauce and grilled pork medallions. try also this gyokuro japans finest tea recipe too.

Ingredients

Main course For 4 people

50 g of buckwheat

200 g of red cabbage

200 g of white cabbage

200 g of carrots

1 spring onion

500 g of pork fillet

2 tablespoons of HOLL rapeseed oil

salt

pepper

50 g of purslane

Salad sauce

2 cm of ginger

1 clove of garlic

½ bunch of coriander

1 red pepper

4 tablespoons of rapeseed oil

4 tablespoons of lemon juice

1 tablespoon of sesame oil

3 tablespoons of fish sauce

½ tablespoon of raw sugar

Preparation:

ca. 45 minutes

Rest:

ca. 30 minutes

Total time:

1 h 15 min

Freind's kitchen recipes, wurst and cheese cannoli.

How to proceed

2-3 days in advance: rinse the buckwheat and put it in a glass with cold water for approx. 2 hours. Discard the water. Sprout the buckwheat for 2-3 days, rinsing it 2 times a day with cold water.

The day of preparation: with a mandolin, slice both cabbages. Cut the carrots into fine sticks, the spring onion into thin slices and mix everything. For the sauce, chop the ginger, garlic and coriander. Remove the seeds from the chilli and cut it into strips. Mix everything with the remaining ingredients. Dress the salad with the sauce and let it rest for approx. 30 minutes.

Cut the fillet into 12 medallions. Grease them with oil, grill them for approx. 5 minutes and season with salt and pepper. Serve the salad, arrange the medallions on the plates and garnish with the purslane. You may be interested to read susumelle recipe/ caramelized onions recipe.

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