A well-balanced recipe in which the sweet taste of persimmon and hazelnuts compliments the stronger taste of cabbage and radicchio.
Ingredients for 4 portions
- Green cabbage 300 g
- Radicchio 150 g
- Fuyu persimmons 2
- Roasted hazelnuts 60 g
- Extra virgin olive oil 2 tbsp (20 g)
- White wine vinegar 30 ml
- Salt to taste
- Pepper to taste
Remove the outer leaves of the cabbage, then cut it into thin strips, wash and drain well.
Clean the radicchio and cut it into strips.
Coarsely chop the hazelnuts and dice the persimmons.
Prepare a sauce by emulsifying the oil with the vinegar, salt and, if you wish, a pinch of pepper.
Add the cabbage and radicchio to the sauce, mix in the persimmons and hazelnuts, and then serve.
0.7kg CO2 equivalent i
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.