Ingredients

• 1/4 head of napa cabbage
• 200 g kale (3 leaves)
• 1 pear
• 1 parsnip or celery root
• 1/2 green bell pepper
• 1 green chili pepper
• 3 tablespoons chopped chives
• 1 tablespoon chopped parsley
• 1/3 cup pecan nuts
• vinaigrette: extra virgin olive oil, honey or maple syrup, lemon juice, salt and pepper

Preparation

1. Rinse the cabbage, pat dry and chop, place in a large bowl. Wash the kale, pat dry, remove the leaves from the hard center parts and shred as finely as possible. Add to the cabbage along with the peeled and chopped pear, drizzle with 2 teaspoons of lemon juice, 2 teaspoons of olive oil, season with salt and pepper, mix.
2. Add the remaining ingredients: peeled and grated parsnip or celery root, finely chopped bell pepper, finely chopped green chili pepper without seeds, chives, parsley and chopped nuts (you can lightly toast them in a skillet). Mix everything.
3. Add a mixture of olive oil, honey or maple syrup and lemon juice (1 tablespoon of each), season with salt and pepper. Mix and set aside for half an hour if you have time.