Pointed cabbage with dill and peas

Pointed cabbage with dill and peas

By
From
The Scandinavian Cookbook
Serves
8
Photographer
Lars Ranek

Summer salads. Fresh, crunchy cabbage makes a delightful salad in early summer and the recipe below pairs it with some of the best ingredients of the season. New potatoes are a real treat in Scandinavia, too. They are tiny and have a fresh, light taste. Once cooked, which doesn’t take long, they stay firm and the skin comes off very easily. They taste fantastic served with cold butter and salt on a piece of rye bread – very easy and very delicious.

Ingredients

Quantity Ingredient
2 pointed cabbages, cut into long strips
100g almonds, (optional)
100 g bunch dill
500g fresh shelled peas

Dressing

Quantity Ingredient
1 lemon, juiced
1 tablespoon runny honey
100ml vegetable oil
salt
pepper

Method

  1. Rinse the cabbage strips thoroughly then set aside to drain. If using the almonds, roast them in a moderate oven for about 10 minutes or until the almonds are lightly browned. Leave them to cool, then chop them.
  2. Chop off the tops of the bunch of dill to use in the salad; keep the rest for another recipe. Combine the cabbage, almonds, peas and dill tops in a large salad bowl and toss.
  3. To make the dressing, stir together the lemon juice and honey, then slowly add the oil. Season to taste with salt and freshly ground pepper. Toss the salad with the dressing just before serving.
Tags:
Scandinavian
Trine Hahnemann
seasonal
healthy
Danish
Swedish
Norwegian
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