Red cabbage salad

with sweet honey roasted almonds

  • 45 min
  • 4 pers
  • Video
Recipe by Ditte Ingemann


  • 200 g red cabbage
  • 250 g beetroot
  • 1 pcs. kernels from pomegranate

Topping - honey roasted almonds

  • 3 tbsp honey
  • 3 tbsp Earth Control almonds


  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • Salt and pepper


Remove the extremely dull leaves on the cabbage and cut it very finely - use if necessary a mandolin iron. Peel the beets and cut them into small cubes. Mix the cabbage, beets and pomegranate seeds together in a bowl. Heat a pan well and add honey and almonds. Turn it around for a few minutes until the honey starts to simmer and turn golden. Divide almonds and honey on a piece of baking paper and allow to cool completely so that the almonds become crispy. Stir together the ingredients for the dressing and taste to taste. Turn the dressing well into the salad and sprinkle with coarsely chopped honey almonds before serving. Good for e.g. pork roast or chops.

Natural Almonds

An extra-large bags natural almond bag for those who always have almonds in the household. Almonds can be enjoyed at breakfast, salad, snack, pastries or desserts.

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