Ingredients
Salad:
- 150 g bulgur
- 200 ml water
- salt
- 700 g red cabbage
- 1 large onion
- 2 tbs brown sugar
- 1 small piece of ginger
- 5 tbs apple cider vinegar
- 3 tbs sesame oil
- pepper
- 5 stalks coriander
Curry nuts:
- 80 g cashew nuts
- 1 ts brown sugar
- 1/2 ts salt
- 1 ts curry powder (or AMC Red Velvet)
Preparation
1. Mix the bulgur with water and half a teaspoon of salt in the large pot. Cover with Secuquick softline and close. Heat the pot on highest level up to the soft window, switch to a low level and cook with time setting “P” in the soft area.
2. After cooking is finished, place the pot in the inverted lid and allow it to depressurize by itself. Remove the Secuquick and stir the bulgur.
3. Clean the red cabbage, peel the onions and cut both into fine strips. Place in a large bowl, add the brown sugar and 1 teaspoon of salt and use your hands to knead the mixture until water comes out of the red cabbage (it's recommended to use rubber gloves).
4. Peel and finely grate the ginger and mix into the red cabbage along with apple cider vinegar, sesame oil and bulgur. Allow the salad to stand for at least 60 minutes.
5. Chop the cashew nuts roughly and place them in the small pot, turn the hob to a medium level and toast the cashews whilst stirring. As soon as they have taken on colour, add sugar and salt and allow the sugar to caramelise. Remove the pot from the hob, stir in the curry powder and put the cashews on a plate to cool down.
6. Season the salad again, chop the cilantro and fold it in. Serve the salad scattered with cashews.
This recipe has been tested and approved by AMC.
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