Light winter salad with vitamin sauce

Publiée le 18/01/2019



According to a cook recipe from

Ysabelle Levasseur
Diététicienne Nutritionniste
Cannes Paris


Light winter salad vitaminized sauce with virgin rapeseed oil Vigean

Preparation: 5 minutes
Cooking: /
Rest: /


  • ½ organic Chinese cabbage
  • 4 organic kiwis
  • Organic parsley leaves
  • 1 tablespoon of organic rice vinegar
  • 2 tablespoons of gomasio
  • The juice of 6 clementines
  • 4 tablespoons virgin rapeseed oil first cold pressed Vigean
  • Organic pepper
  • Option: organic lemon zest


  1. Wash parsley and cabbage and dry well
  2. Strain the parsley and finely chop the cabbage, then reserve

For the sauce

  1. In a blender or manual whisk, emulsify the kiwis (previously peeled and crushed with a fork with pepper), rice vinegar and virgin oil first cold-pressed rapeseed Vigean
  2. In a salad bowl, mix the parsley leaves, Chinese cabbage and gomasio then top with vitamin vinaigrette
  3. Serve on the plate and decorate with lemon zest

Nutrition advantage

Economical, light and seasonal, this express salad provides fiber for transit, vitamin C (anti-infectious) and omega 3 (thanks to the virgin oil 100% organic rapeseed first cold pressed Vigean) which contribute to good brain function, omega 6 to prevent cardiovascular disease, vitamin K for blood clotting and vitamin E to fight against free radicals.

Good taste tasting!
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