Carrots and Cabbage with Ginger and two kinds of topping
By: rlasnordickitchen
Published: Monday, July 28, 2014 - 3:44am

Ingredients




4 carrots
¼ 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/

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.