Carrots and Cabbage with Ginger and two kinds of topping
Ingredients
4 carrots
ΒΌ white cabbage
1 tsp. finely grated ginger Hint: you can freeze ginger, it is much easier to grate
1 tsp. agave syrup
1 tbsp. olive oil
Cinnamon
Butter
Garnish
Rye flakes
Desiccated coconut
Preparation
1
Cut the carrots and white cabbage into chunks, and put it into the food processor. Blend until mixture is finely chopped.
2
Add mixture with finely grated ginger, agave syrup and olive oil.
3
Toast the coconut flour in a dry pan until it begins to take a bit of colour.
4
Remove and set aside to cool.
5
Add butter to the heated pan and add the carrot/cabbage mixture.
6
Add the cinnamon and fry until crispy. Allow to cool. Serve with roasted coconut or rye flakes on top. Yield 4 servings.
7
http://www.karlasnordickitchen.com/carrots-with-ginger-and-two-kinds-of-topping/
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About
This salad is a favorite among families in Denmark. It is easy to make, and is often eaten together with a typical Danish dish; meatballs in curry sauce with rice. I have added some finely grated ginger and given some suggestions for toppings. The cinnamon flavored rye flakes are my favorite. I always make a large batch, so I can put it on my salad or even my morning yoghurt.
Other Names:
Healthy dinner recipes
Added:
Monday, July 28, 2014 - 3:44am
