With white cabbage, carrots and parsley. A nice side dish or lunch option. Full of crispy and fresh veggies, given a bit of tart and sweetness from the light dressing.
Cabbage is wonderful in all it's shapes and sizes. One of the most difficult things about cabbage is that there's so much that you can do with it, sometimes it's hard to decide on what you want. Here we're using the crunchy green in it's raw form, making for a light dish that is still full of good nutrients and gives you energy for the rest of the day.
Here’s what you’ll need: For the salad
- 1/2 red cabbage
- 1/2 white cabbage
- 2 carrots
- 1 bunch of parsley
- 2 handful of roasted pumpkin seeds
For the dressing
- 0.5 dl. Sour cream (5%)
- 1 tsp. olive oil
- 1 tbsp. lemon juice
- 1 tsp. sugar
- Salt & pepper
How to cook it:
- Start with roasting your pumpkin seeds and put it aside
- Wash all your greens, then finely chop your cabbage and parsley and put in a bowl. Use a mandolin iron to cut your carrots, if you have one
- Make your dressing and mix it with your salad. Top with roasted pumpkin seeds.
By Camille Maja