A while ago my cousin Connie send me the recipe for the fabulous salad with red cabbage, peanut butter dressing and blackberries. She know how we love all kinds of food and she often recommends recipes she have tried herself.

Red cabbage is one of those cabbage types which the Danes eat a lot in the autumn and winter periods – especially around Christmas where we serve it with oven roasted duck, cooked potatoes, potato chips and gravy (hopefully I will get the opportunity to take some pictures of the food this Christmas).

Red cabbage tends to be quite bitter when eaten raw, but combined with both sweetness (e.g. peanut butter), freshness (e.g. pomegranate seeds, apple- or orange slices) and crispiness (e.g. roasted nuts) it can be the perfect side dish for all kinds of flavorful meat types like duck, venison, bison or wild boar.

 

Ingredients (4 servings)

1 handful parsley

1 red chili

1/2 lemon, juice

1 tbsp. peanut butter

2 tbsp. honey

2 tsp. salt

1/4 red cabbage

1/5 cup pumpkin seeds, salted

1/2 cup blackberries

Chop the parsley and chili finely. Combine peanut butter, honey and lemon juice in a small mixing bowl and stir to combine. Add the chopped parsley and chili.

Remove the stem from the cabbage and slice it into thin small pieces. Combine with peanut butter dressing and let rest in the fridge for at least 30 minutes before serving.

While the salad is resting you can roast the salted pumpkin seeds on a hot pan for 5-6 minutes or until they begin to get golden. Stir once in a while to avoid burning.

Arrange the rested salad in a beautiful white plate and decorate with roasted pumpkin seeds and blackberries. The perfect salad for duck, venison or other very flavorful meat types 🙂

Bon Appétit!

Ingredients (4 servings)

1 handful parsley

1 red chili

0.5 lemon, juice

1 tbsp. peanut butter

2 tbsp. honey

2 tsp. salt

0.25 red cabbage

0.5 dl pumpkin seeds, salted

1.25 dl blackberries