Pointy cabbage slaw
My sister got me started on this Danish book about salads using cabbage. I am finding great recipes from the books and this one is now adjusted and changed to suit my allergies. Enjoy- and please experiment.
Method
- 1
Step 1
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.
Good to know
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 lunch. The recipe says to add half of the hazelnuts and pumpkin seeds a bit before serving. If you add on top for each portion your slaw will keep a bit longer in the fridge without being soggy. So, my tip is to decide on your nuts of choice- or almonds- keep them stored in a glass jar and add at the last minute, then the rest of the slaw will keep 2 days in the fridge.
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