A very healthy salad, with the flavors of a curry. It’s a wonderful starter or a side dish.
Preparation time: 30 min + Marinate time: 2h = Total time: 2h 30 min
| 500g | white cabbage |
| 150g | carrots |
| 200g | pineapple, crushed |
| 30g | pumpkin seeds |
| 2 tb. | lime juice |
| 2 ts. | brown sugar |
| 2 ts. | mustard (e.g. dijon) |
| 1 tb. | orange curry spice mixture |
| 2 tb. | vegetable oil |
| 50ml | orange juice |
| 150ml | coconut milk |
| black pepper | |
| salt |
Simple Steps to Succeed
- With a grater, slice the cabbage into millimeter-thin slices. Put it in a bowl and add salt.
- For the sauce, use a small bowl (300ml). Add the freshly pressed lime juice.
- Add the sugar, mustard, spice mixture and oil, stir well. Then add the orange juice and the coconut milk.
- Back to the cabbage. Knead well until there is lots of juice. Squash and pour away the juice.
- With a grater, cut the carrots into small stripes (similar to the cabbage). Add to the bowl. Marinate with the sauce for 2 hours.
- Add the pineapples to the salad.
- Gently roast the pumpkin seeds without oil, add to the salad.
Source: Matthaei, Bettina. CURRY. Weil der Stadt: FONA Verlag AG, 2009. Adjusted by Valentin Anklin
