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"Healthy Planet & Green Life"
Cabbage slaw with hazelnuts
1/2 head savoy cabbage, cored, shredded
1/2 head red cabbage, cored, shredded
170 g hazelnuts, toasted, roughly chopped
3 tbsp Gruyere, shaved
3 tbsp lemon juice, fresh
1 1/2 tbsp olive oil
1 tbsp honey
1 pinch fresh ground salt
1 pinch freshly ground black pepper
Heat the broiler in oven. Prepare baking sheet.
Core cabbages and shred finely; place in large bowl and drizzle lightly, with olive oil.
Spread cabbage over baking sheet in one single layer.
Broil for 5 to 7 minutes, or until the tips of the cabbage shreds begin to char.
Stir thoroughly to turn the cabbage, then broil for an additional 5 minutes.
Remove the cabbage from the oven and set aside to cool for a few minutes, on wire rack.
Turn the oven to bake and down to 180°C.
Roughly chop the hazelnuts and spread in a baking dish.
Bake for 5 to 10 minutes or until lightly toasted.
Whisk together 15ml olive oil, honey and lemon juice in a bowl.This will be dressing.
Toss the cabbage with the dressing and season with salt and pepper to taste.
Toss with 120g of the toasted hazelnuts. Spread on a large platter and garnish with the remaining toasted, chopped hazelnuts. Garnish with shaved gruyere cheese.
Serve at room temperature.
High in calcium
High in dietary fiber
High in vitamin B6
Very high in vitamin C
General (in 1 portion)
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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: