Ingredients

• approx. 1/4 - 1/5 head of cabbage
• salt and freshly ground pepper
• handful of dried cranberries
• 1/4 pineapple
• 1/3 cup walnuts
• 2 young chives

Sauce

• 2 teaspoons mayonnaise
• 2 teaspoons honey mustard
• 1 teaspoon honey
• 1 teaspoon rice vinegar (or 1/2 teaspoon wine vinegar)
• 2 teaspoons lime or lemon juice

Preparation

1. Remove the outer leaves from the cabbage. Cut out 1/4 (of a smaller head) or 1/5 (of a larger head). Rinse, dry and then slice thinly. Season with sea salt and freshly ground pepper.
2. Soak the dried cranberries in boiling water and set aside for a few minutes to soak.
3. Trim the pineapple skin, cut vertically into 4 parts, remove the core from the middle, cut the flesh into slices. Toast the nuts in a dry pan. Chop the chives. Add the pineapple, nuts, chives and drained cranberries to the cabbage. Combine the sauce ingredients and mix with the salad ingredients.