Colorful salad with almonds

Divide the mixed salad over 2 plates.

Finely slice the white cabbage, carrot, yellow bell pepper and cucumber into thin strips. Mix together in a bowl and divide over the 2 plates.

Heat a frying pan over a medium-high heat and dry roast the almonds until golden brown.

Put the mayonnaise, mustard, olive oil, water and a pinch of salt together in a bowl and mix well.

Scatter the almonds over the salad and sprinkle with the dressing, according to taste.