- Dijon mustard - 1 st. spoon (dressing)
- apple cider vinegar - 2 items. spoons (dressing)
- maple syrup - 1 st. spoon (dressing)
- vegetable oil - 2 items. spoons (dressing)
- salt and freshly ground black pepper - To taste (dressing)
- maple syrup - 2 st. spoons (nuts)
- brown sugar - 1 st. spoon (nuts)
- sea salt - 1 pinch (nuts)
- halves of pecans - 1 cup (nuts)
- red cabbage - 3 cups
- chinese cabbage - 3 cups
- small apple - 2 pieces
1. Cook the pecans. Preheat the oven to 160 degrees. Mix in a bowl maple syrup, brown sugar and nuts, sprinkle with sea salt. Mix well. 2. Bake the nuts in the oven for 10-15 minutes. Writing completely to shake on a baking sheet. Break the nuts into pieces if necessary. 3. Thinly chop the red and Peking cabbage. Remove the core from the apples and cut into cubes. Stir the pieces of apples with a little lemon juice to prevent darkening. 4. To prepare the dressing, mix mustard, apple cider vinegar, maple syrup and vegetable oil in a jar. Add salt and pepper, close the jar and shake well so that all the ingredients are thoroughly mixed. 5. Put the cabbage, apples and baked nuts in a large bowl. Add the prepared dressing and mix.
Servings: 4