Rinse the cabbage, then mince it into very small pieces
Rinse, peel and grate the carrots
Dry roast the 2 handfuls of flax seeds for 5 min. Remove them fromfire when they crackle.
Prepare the vinaigrette by mixing the Maison Brémond hazelnut oil, the oil olive, mustard and apple cider vinegar. Cut with a tablespoon of water.
Crumble the feta into large cubes.
Arrange the salad on a plate, starting with the raw vegetables and then sprinkling large diced feta and flax seeds. Finish by pouring a few teaspoons of dressing on your salad.