Time to cook
Pointy cabbage slaw
My sister got me started on this Danish book about salads using cabbage. She has some great recipes and this one is now adjusted and changed to suit my allergies. Enjoy- and please experiment.
A small handful of hazelnuts toasted and skins rubbed off.
a small handful of toasted pumpkin seeds
1 cup of thinly sliced pointy cabbage
1 apple- I use Jonna gold or pink lady
1 parsnip slices into julienne
75 g of greek yoghurt
2 tbsp lemon juice
1 tbsp sugar or maple syrup to taste
1/4 tsp of sea salt (to taste)
smidgen of cumin to taste
Mix the marinade directly in your serving bowl and taste it.
Prepare the apple, cabbage and parsnip. Mix with marinade and 1/2 the nuts and seeds. Leave a few minutes to soften. Just before serving add the remainder of the seeds and chopped nuts for decoration.
Optional to serve with a bit of cranberry jam on the side. Especially if you are using this ‘slaw’ for a darker meat.
I can eat this on it’s own especially in the winter- so I will take a corn tortilla- some of this salad on top and 1/2 avocado and voila I have dinner.