This pointed cabbage salad is so delicious & crispy.
It was a hit at our house,and I also really think that it looks very nice on the dinner table at at dinner party or a buffet 🙂
This salad is super healthy & contains a lot of pointed cabbage.
Kale are very healthy, and we ahould all eat a lot more of it – So just go for it!
Forget your bad.kale-memories from your childhood, and start cooking kale the right way.. Then I promise you, that you will love it!
Yes, even brussel sprouts ♥
Cut the kale finely for a salad, blanch it (Nevet overcook it! Never!) or fry it.
Kale is healthy!
Kale contains a lot of fibers, which means that it is really satiating, and great for yours bowels 🙂
Kale also contains: folic acid, calcium and vitamin C, B & K.
Vitamin-K is found in most green vegetables – Especially the dark green vegetables.
Pointed cabbage is a very mild kind of cabbage & kale. it doesn’t contain as much vitamins & nutrients as broccoli & curly kale – These two are the most healthy kinds! Espacially if you are able to find them in a purple colour.
These are ekstra healthy, and contains some extra vitamins & nutrients, that the ordinary green kinds doesn’t.
Salads that contains kale, are best when you grate or slice the kale very fine.
100 grams of pointed cabbage a day – Keeps the doctor away!! 😉 Haha ..
Yeah, but … 100 grams of pointed cabbage a day, covers your need for vitamin-C ♥
Yield: 4 persons
- 2 tbsp olive oil
- 1 tsp sesame oil
- 1 tsp honey
- 1 tsp soy sauce
- 1 lemon
- ½ tsp tahini
- 1 small pointed cabbage
- 100 grams of edamame beans
- 1 bundle asparagus
- 2 corncobs
- 40 grams of pumpkin seeds
- Sea salt
How to make it:
- Add oil, soy, honey & tahini to a bowl. Mix it well together and season with lemon
- Defrost the edamame beans
- Bring a pot of water to a boil, add the corncobs & salt. Cook the corncobs
- When they are done – ut them in cold water, and let the corncobs cool down
- Cut the cabbage finely
- Cut the corns from the cobs
- Wash the asparagus & break off the ends
- Blanch the asparagus for aprox. 1 minute
- Cut the asparagus in bits of 3 cm
- Mix cabbage with corn in a bowl. Add the dressing and mix it all well together
- Pour the cabbage & corn into a nice bowl or platter
- Add asparagus & edamame beans
- On a dry pan, roast the pumpkin seeds with some sea salt – Watch out! They are popping 😉