Coleslaw with carrots & nuts

Name: Coleslaw with carrots & nuts
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 small white cabbage (approx. 400 g); 7-10 Tbsp salt, white pepper; 3 TABLESPOONS Oil; 1/2 TEASPOON Fennel seeds; 4 TABLESPOONS apple juice; 2-3 TEASPOONS Lemon juice; 300 g Carrots; 1 small apple; 2 TABLESPOONS Hazelnut flakes; 7-10 Tbsp Corn salad and apple-; 7-10 Tbsp column

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1/2 small white cabbage (approx. 400 g)
7-10 Tbsp salt, white pepper
3 TABLESPOONS Oil
1/2 TEASPOON Fennel seeds
4 TABLESPOONS apple juice
2-3 TEASPOONS Lemon juice
300 g Carrots
1 small apple
2 TABLESPOONS Hazelnut flakes
7-10 Tbsp Corn salad and apple-
7-10 Tbsp column

Directions

1
Clean and wash the cabbage and cut out the stalk. Cut or slice the cabbage into fine strips. Add approx. 1/2 tsp salt and 1 tbsp oil. Stamp everything well or knead it with your hands
2
Possibly crush fennel seeds. Mix with apple juice, lemon juice, salt and pepper. Whip 2 tablespoons of oil vigorously into the mixture.
3
Peel and wash the carrots. Wash, quarter and core the apple. Grate both roughly. Mix with cabbage and salad dressing. Cover and let stand for about 1 hour.
4
Roast nuts without adding fat, remove. Spread coleslaw on plates and sprinkle the nuts over it. Garnish with lamb's lettuce and apple slices if desired
5
Coleslaw is rich in fibre and vitamins: White cabbage provides vitamins C, K and folic acid, while carrots provide vitamin A (important for the visual process)