Cabbage salad

Cabbage is good…! It is quite long lasting and you don’t need to cook it. Quite often I use either red cabbage or a white pointed cabbage, – or mixed. Most importantly, when using it as a salad, you need to slice it super fine and then scrunch it up so that you break the fibers. Using this as a base, I add all sorts of things but not too many at a time. Here is an example of what I would do.

Slice half a white pointed cabbage,

Slice 1/4 red cabbage,

Toast a handful of almonds and add a tbsp of low salted soy

100 g. feta cheese

1/2 red capsicum

2 roughly sliced spring onions

1 diced avocado

Scrunch up the cabbage. Cut the almonds on the long length (you don’t need to be precise), crumble the feta cheese, dice the capsicum, roughly slice the spring onions into pieces of approximately 1/2 cm., dice an avocado and mix.

Sauce

1/4 dl. freshly squeezed lemon juice mixed with 1 1/2 dl olive oil and a dash of salt mixed well.

Instead of capsicum or together with capsicum, you could also add a handful of edamame beans. Or make it even more simple – use pointed cabbage only mixed with two carrots, cut into fine strips. Only you imagination is your limitation.