Green cabbage, radicchio, persimmon and hazelnut salad

Serves four

• Green cabbage 300 g
• Radicchio 150 g
• 2 Fuyu persimmons
• Roasted hazelnuts 60 g
• 2 tbsp extra virgin olive oil (20 g)
• White wine vinegar 30 ml
• Salt to taste
• Pepper to taste

Nutritional information
Per serving: 217 Kcal

Environmental Impact

Per serving: 
82 grams CO₂ equivalence - carbon footprint
364 litres - water footprint

This recipe’s environmental sustainability level is: High.

To eat sustainably at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

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.

The Chef’s Advice

If you prefer, instead of Fuyu persimmon, you can use dried apricots or dates, which will still give this dish a sweet note.

Nutritional Advice

Cabbage is high in vitamin C and eating it raw helps to retain this valuable nutrient. 

Environmental Advice

Eat vegetables, fresh and dried fruit, pulses and whole grains. 

Bear in mind that hazelnuts and dried fruit should be eaten in moderation as they are high in calories and have a greater environmental impact than other plant-based ingredients such as fresh fruits and vegetables.