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Carrots and Cabbage with Ginger and two kinds of topping
karlasnordickitchen
4 servings
BeginnerThis 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.
Total Steps
7
Ingredients
9
Tools Needed
1
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Carrots and Cabbage with Ginger and two kinds of toppingIngredients
- 4 carrots
- 1/4 white cabbage
- 1 teaspoon finely grated ginger
- 1 teaspoon agave syrup
- 1 tablespoon olive oil
- cinnamon
- butter
- rye flakes(optional)
- desiccated coconut(optional)
Instructions
1
Step 1
Cut the carrots and white cabbage into chunks, and put it into the food processor. Blend until mixture is finely chopped.
2
Step 2
Add mixture with finely grated ginger, agave syrup and olive oil.
3
Step 3
Toast the coconut flour in a dry pan until it begins to take a bit of colour.
4
Step 4
Remove and set aside to cool.
5
Step 5
Add butter to the heated pan and add the carrot/cabbage mixture.
6
Step 6
Add the cinnamon and fry until crispy. Allow to cool. Serve with roasted coconut or rye flakes on top. Yield 4 servings.
7
Step 7
http://www.karlasnordickitchen.com/carrots-with-ginger-and-two-kinds-of-topping/