Ingredients
- 1.5 kg Ardo red cabbage
- 800 g Ardo Mango
- 50 g Ardo Spring onion
- 150 ml citrus dressing
- 100 g flaked almonds
- salt and pepper
Allergens
Nuts
Preparation
- Steam the red cabbage briefly and allow to drain.
- Colour the flakes of almonds in the pan or oven.
- Defrost the mango and collect the leaked moisture.
- Mix the red cabbage with the leaked moisture and citrus dressing.
- Season with salt and pepper.
- Finish with the spring onion, mango cubes and almond flakes.
