What to Buy1. Cucumber - 1 medium
2. Carrot - 1 medium
3. Red cabbage - 1 small head, you need 6 leaves
4. Kohlrabi - 1 medium
5. Herbs - mint, cilantro - a little, half a cup together
6. Microgreens - pea shoots, beet greens, mustard greens - also half a cup together
7. Garlic - 2 cloves
8. Red hot pepper - 1 small, but you can skip it
9. Fresh citrus juice (a mix of orange, mandarin, and grapefruit) - 1 liter
10. Apple juice, fresh - 1 liter
11. Sesame oil - 25 ml
12. Ginger jam - 4 teaspoons; if you don't have ginger jam, apricot jam works too
12. Soy sauce - 25 ml
13. Candied cashews - 50 grams
14. Salt and pepper - half a teaspoon each
How to Make It1. Wash and peel all the vegetables, shred them into thin strips
2. Chop up all the herbs, put them with the vegetables in a bowl and mix well by hand
3. Chop the candied cashews with a knife
4. Make the sauce:
a) Pour a liter of apple juice into a small saucepan, bring to a boil over high heat, lower the heat to medium-low so it simmers, and let it reduce until about 2/3 cup (200 ml) is left; you can pour it into a measuring cup and if there's too much, pour it back into the pot to reduce further, then let it cool for about ten minutes
b) In another pot, pour in 200 ml of citrus juice, do the same - bring to a boil, lower the heat and let it reduce to 50 ml, then let it cool for about ten minutes
c) You can reduce both juices at the same time, but keep an eye on both; once they've cooled, pour into the cup of a hand blender: 200 ml of the apple syrup you made, 50 ml of the citrus syrup, 25 ml sesame oil, 25 ml soy sauce, 4 teaspoons ginger jam, 1 red hot pepper, 1 clove of garlic pressed through a garlic press. Now blend well until smooth - you'll get an apple vinaigrette sauce
5. Spoon the sauce carefully over the whole surface of the salad in the bowl, about half the batch, and mix everything gently
6. Pile it onto a plate with your fingers to form a mound, and sprinkle with the chopped cashews
2. Carrot - 1 medium
3. Red cabbage - 1 small head, you need 6 leaves
4. Kohlrabi - 1 medium
5. Herbs - mint, cilantro - a little, half a cup together
6. Microgreens - pea shoots, beet greens, mustard greens - also half a cup together
7. Garlic - 2 cloves
8. Red hot pepper - 1 small, but you can skip it
9. Fresh citrus juice (a mix of orange, mandarin, and grapefruit) - 1 liter
10. Apple juice, fresh - 1 liter
11. Sesame oil - 25 ml
12. Ginger jam - 4 teaspoons; if you don't have ginger jam, apricot jam works too
12. Soy sauce - 25 ml
13. Candied cashews - 50 grams
14. Salt and pepper - half a teaspoon each
How to Make It1. Wash and peel all the vegetables, shred them into thin strips
2. Chop up all the herbs, put them with the vegetables in a bowl and mix well by hand
3. Chop the candied cashews with a knife
4. Make the sauce:
a) Pour a liter of apple juice into a small saucepan, bring to a boil over high heat, lower the heat to medium-low so it simmers, and let it reduce until about 2/3 cup (200 ml) is left; you can pour it into a measuring cup and if there's too much, pour it back into the pot to reduce further, then let it cool for about ten minutes
b) In another pot, pour in 200 ml of citrus juice, do the same - bring to a boil, lower the heat and let it reduce to 50 ml, then let it cool for about ten minutes
c) You can reduce both juices at the same time, but keep an eye on both; once they've cooled, pour into the cup of a hand blender: 200 ml of the apple syrup you made, 50 ml of the citrus syrup, 25 ml sesame oil, 25 ml soy sauce, 4 teaspoons ginger jam, 1 red hot pepper, 1 clove of garlic pressed through a garlic press. Now blend well until smooth - you'll get an apple vinaigrette sauce
5. Spoon the sauce carefully over the whole surface of the salad in the bowl, about half the batch, and mix everything gently
6. Pile it onto a plate with your fingers to form a mound, and sprinkle with the chopped cashews
