Melon Eggplant Salad
A salad of salted pepino, purple cabbage, carrot, and fennel bulb, finished with an onion vinaigrette.
Ingredients
Melon eggplant (washed, cut into wide strips)
100 g
Purple cabbage (cut into thick strips)
50 g
Carrot (cut into thin strips)
50 g
Fennel bulb (cut into strips)
50 g
Salt
1/3 tsp
Onion vinaigrette
to taste
Instructions
1
Prep
Wash the melon eggplant and cut into wide strips; cut the purple cabbage into thick strips; cut the carrot into thin strips; cut the fennel bulb into strips.
2
Marinate
Place the prepared melon eggplant, purple cabbage, and carrot in a salad bowl, add salt, toss to combine, and marinate for 3 minutes.
3
Combine
Add the fennel strips and toss to combine.
4
Dress
Finally, drizzle with the onion vinaigrette and serve.
