A crunchy and happy wintersalad.
The salad has a subtle sweet, sour and nutty flavour.
In wintertime I love to bring some bright colours to the table.
The salad is really nice with some crumbled goats cheese. Also nice to serve next to a beef stew.
This recipe makes salad for 3-4 persons as a side dish.
Preparation time: 15 minutes
1/2 red cabbage
1 large carrot
juice of 1/2 a lemon
1 teaspoon honey
3 tablespoons pumpkin seed oil
1 tablespoon pumpkin seeds
1 tablespoon sunflower seeds
freshly ground pepper
I have used a mandolin for this recipe. This is a very useful kitchen utensil to slice vegetables very fine. You can also use a peeler or a spirelli.
Roast the pumpkin and sunflower seeds on a medium heat, until slightly coloured. Keep shaking them, so they will not burn. This will take about 2 minutes.
As soon as the seeds are roasted, put them on a plate to cool.
Slice the red cabbage and carrot. Put them in a salad bowl.
Mix the vegetables with the pumpkin seed oil, the lemon juice and the honey.
Add some freshly ground black pepper and mix well.
Sprinkle the roasted seeds on top and serve.