Pointed cabbage salad with carrots and salted almonds

The salted almonds add crispness and crunch to the salad and they also add a little satiety and fullness to the light salad.

It's a great all-round salad that goes great as a side dish to many dishes. Enjoy it with everything from pan-fried haddock, a whole fried plaice, tarts, falafel or chicken.

Working time 20 minutes.

Number of people: 4.

Pointed cabbage salad with carrots and herbs

40 min.

20 min.

4 pers.

while I'm cooking

1 cabbage, finely chopped

2 carrots

1 handful parsley, finely chopped

salted almonds

75 g almonds

3 tablespoons boiling water

½ tsk salt

Vinaigrette

1 tablespoon honey

2 tablespoons apple cider vinegar

1 tsp dijon mustard

4 tablespoons olive oil

salt and freshly ground pepper

Salted almonds Dissolve salt in the water and dip the almonds in it.

Spread the almonds and water on a baking sheet lined with baking paper and bake in the oven at 150 degrees hot air for 15 minutes, until the water has evaporated and the almonds are crispy. Let them cool on the baking sheet.

Pointed cabbage salad Put the pointed cabbage in a bowl and peel long strips of the carrots with a thin peeler or potato peeler and fold them into the pointed cabbage.

Mix the vinaigrette together and pour it over the salad along with finely chopped parsley. Let the salad sit for 30 minutes and then sprinkle with salted almonds before serving.

Classic vinaigrette Combine all ingredients in a bowl and stir well until the vinaigrette is uniform in consistency.