raw cabbage salad with lemon mustard cream This raw cabbage salad is a tastier and healthier take on the classic kiwi ‘coleslaw’. It is crunchy, zingy, tangy, full of bite and dressed in the most delicious lemon mustard cream. Finished with a topping of toasted seeds, making this dish an absolute winner in our household. […]
Taste of Thursday with Petite Kitchen: Raw Cabbage Salad with Lemon Mustard Cream
raw cabbage salad with lemon mustard cream
This raw cabbage salad is a tastier and healthier take on the classic kiwi ‘coleslaw’. It is crunchy, zingy, tangy, full of bite and dressed in the most delicious lemon mustard cream. Finished with a topping of toasted seeds, making this dish an absolute winner in our household. Perfect as a light lunch, or as a side with dinner.
1/4 head of cabbage, sliced finely
2 carrots, grated
2 handfuls of fresh parsley, roughly chopped
2 cloves of garlic, finely minced
1/2 cup mixed seeds, I used sunflower and pumpkin
for the dressing:
1 cup cream
2 tbsp dijon mustard
2 tbsp extra virgin olive oil
juice of one lemon
sea salt
pepperIn a small bowl, whisk together the cream, mustard, lemon juice, and a pinch of salt and pepper. Put aside.In a dry skillet over medium heat, toast the seeds until fragrant. Put aside to cool.
2 carrots, grated
2 handfuls of fresh parsley, roughly chopped
2 cloves of garlic, finely minced
1/2 cup mixed seeds, I used sunflower and pumpkin
for the dressing:
1 cup cream
2 tbsp dijon mustard
2 tbsp extra virgin olive oil
juice of one lemon
sea salt
pepperIn a small bowl, whisk together the cream, mustard, lemon juice, and a pinch of salt and pepper. Put aside.In a dry skillet over medium heat, toast the seeds until fragrant. Put aside to cool.
In a large bowl, add the cabbage, carrots, parsley, garlic cloves and then the mustard cream dressing. Using your hands or two large spoons, mix until well combined.
To finish, scatter the seeds on top.
Serves 4 as a side
