Carrots and Cabbage with Ginger and two kinds of topping

This salad is a favorite among families in Denmark. It is easy to make, and is often eaten together with a typical Danish dish; meatballs in curry sauce with rice. I have added some finely grated ginger and given some suggestions for toppings. The cinnamon flavored rye flakes are my favorite. I always make a large batch, so I can put it on my salad or even my morning yoghurt.

Healthy Breakfast Recipes-5Organic Honey

Carrots with Ginger and two kinds of topping
 
Author:
Recipe type: salad
Cuisine: Nordic
Serves: 4
Ingredients
  • 4 carrots
  • ¼ white cabbage
  • 1 tsp. finely grated ginger Hint: you can freeze ginger, it is much easier to grate
  • 1 tsp. agave syrup
  • 1 tbsp. olive oil
  • Cinnamon
  • Butter

  • Garnish
  • Rye flakes
  • Desiccated coconut
Instructions
  1. Cut the carrots and white cabbage into chunks, and put it into the food processor. Blend until mixture is finely chopped.
  2. Add mixture with finely grated ginger, agave syrup and olive oil.
  3. Toast the coconut flour in a dry pan until it begins to take a bit of colour.
  4. Remove and set aside to cool.
  5. Add butter to the heated pan and add the carrot/cabbage mixture.
  6. Add the cinnamon and fry until crispy. Allow to cool. Serve with roasted coconut or rye flakes on top. Yield 4 servings.

Healthy Breakfast4 Recipes-

Carrots and Cabbage with Ginger and two kinds of topping

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Northern Norway near Tromsø – and actually taken during summer

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