Remove the cabbage stalk. Then cut the cabbage with a sharp knife into very thin strips (2 mm).

Peel cementines and cut into small pieces.

Cut the dried figs in very thin slices (2 mm).

Put the sherry vinegar with half the honey in a saucepan and reduce by half. Let the mixture cool and whisk it with the rapeseed oil. Give the dressing over the sliced ​​cabbage.

Season with lemon juice, honey and remaining salt and pepper.

Let the salad rest for 30 minutes. Put the red cabbage on plates or bowls and garnish it with the chopped clementines and figs.

Clementine's are the tiniest of the mandarins, a cross between a sweet orange and a Chinese mandarin. They are small, very sweet, and usually seedless with a distinctive taste.