We wash all our vegetables and cut them in the food processor without melting them, but so that they remain in thick pieces (3-4 times interrupted pressing 2-3”)
Then chop the peanuts in the food processor without melting them and add them together with the pine nuts to the mixture of vegetables that we have placed in a bowl.
Mix with a wooden spoon, cover the bowl with cling film and place in the fridge.
Before serving to the table, optionally add a mixture of mayonnaise, a teaspoon of mustard and a teaspoon of sweet ketchup and place in a salad bowl (preferably glass) and garnish with coarsely chopped pieces of pistachios.
Otherwise, add 2-3 spoons of olive oil with 2-3 drops of balsamic vinegar.
Ingredients
1/2 small white cabbage
1/2 small red cabbage
1 green salad
1 curly red salad
1/2 small cauliflower
1/2 small red broccoli
3-4 stalks of celery
5-6 sprigs of parsley
2-3 carrots
1-2 cloves of garlic
100 gr. pistachios
50 gr. cashew nuts
50 gr. cone