Fig salad


300g white cabbage

300g red cabbage

50g hazelnuts, broken into 2 pieces

3 dried figs

3 spoonfuls of olive oil

Juice of ½ lemons

1 orange

5 radishes


Crush cabbages into long and narrow stripes, using a special tool and put them in a deep bowl. Add radishes as wholes and the orange, peeled and cut into small pieces. Mix olive oil and lemon juice thoroughly and pour the mixture over the vegetables. Garnish with dried figs, chopped into small pieces. Put hazelnuts on top and serve.