Coleslaw white cabbage & corsican clementines

Ingredients for 1 person

•  
100 g white cabbag

3 Corsican clementines (2 for the preparation and 1 for the vinaigrette)

1 tbsp sesame oil 

1 tsp balsamic vinegar 

1 tsp sesame puree 

1 pinch of fleur de sel 

1 twist of pepper mill 5 bays 

parsley
•  

Preparation

1.  
Grate the white cabbage. Peel 2 Corsican clementines with a knife and remove the supremes. Mix cabbage and clementines. Make the vinaigrette by mixing the oil, vinegar, sesame puree and the juice and zest of the third clementine. Add salt and pepper. Serve the coleslaw and add the dressing. Coarsely chop flat-leaf parsley.
2.  

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