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Delicious and crispy cabbage salad with seeds
🇧🇷Brazil
•View in original language
(Português)
10 min(s)
8 servings
Tamara Grimberg
@tamaragrimberg- Ingredients
- Recipe
- Red cabbage cut into thin strips1 unit(s)
- Carrots, cut into thin strips1 unit(s)
- Apricot, chopped in 4 to taste
- Pumpkin seed to taste
- Sunflower seed to taste
- Cranberry and/or raisins to taste
- Sunflower oil1 tablespoon
- Salt and Black Pepper to taste
- Squeezed lemon or vinegar to taste
- In a bowl mix the cabbage with the chopped apricot and carrot
- Heat a frying pan and when it's very hot, put the pumpkin and sunflower seeds to toast (it's very fast!
- Season with freshly squeezed lemon salt and pepper and place a heated tablespoon in the frying pan on top of everything.
- Store in the fridge (4-5 days shelf life) The longer it stays in the fridge the better the flavors are absorbed and it tastes better.
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