Cabagge, Red Onion, Cherry Tomatoes & Sunflower Sprouts In A Citrus-Coriander Vinaigrette

First cut the onion in thin slices and add the lemon juice, some salt, pepper and the raw sugar in a bowl, remember just enough juice to cover it because the onion will release it's own juices, let it marinate for at least 40-60 minutes or over night if you have the chance, this will make everything better in your vinaigrette, the flavours will be more soft, otherwise the onion can overpower the other ingredients.

Then proceed with the cabagge, slicing the leafs as thin as you can but taking out the hard part close to the root first, then, put it in a bowl, add the cherry tomatoes halved, grated carrot, coriander coarsley chop, the sunflower sprouts and reserve.

Now you are going to make the vinagrette with the juice from the onions. First we start with a little bit of the juice, let say 1/2 a cup and slowly add the olive oil, salt and pepper if necessary, whisk till it's emulsified, if it needs more juice add until you feel it's right, save the rest for another day.

When you have it done, add it to the bowl and incorporate all the flavours, gently so the tomatoes don't get hurt, rectify salt and pepper.

If you want you can also add garlic croutons, toasted sesame seeds or accompany it with a nice rustic bread.