Red Cabbage with Crumbled Cottage Cheese and Toasted Sesame
Cabbage is not my first option when it comes to making a side dish or a salad, but these vibrant purple one’s have definitely changed my mind. They are more crunchier and just soo inviting that I as soon I spot them in the vegetable market I pick them up for some quick salads or just a low-cal slaw!
This bright slaw can be garnished with roughly chopped roasted peanuts, grated carrots, finely sliced onions, shredded chicken, hand torn salami… just use your imagination!
Red Cabbage with Crumbled Cottage Cheese and Toasted Sesame
Cabbage is not my first option when it comes to making a side dish or a salad, but these vibrant purple one’s have definitely changed my mind. They are more crunchier and just soo inviting that I as soon I spot them in the vegetable market I pick them up for some quick salads or just a low-cal slaw!
This bright slaw can be garnished with roughly chopped roasted peanuts, grated carrots, finely sliced onions, shredded chicken, hand torn salami… just use your imagination!
Cooking Instructions
- 1
Shred the cabbage, wash it thoroughly and set aside to drain all the water.
- 2
Chop coriander and set aside
- 3
In a non-stick pan lightly toast the sesame seeds – for about 2 minutes and set aside to cool
- 4
In the same pan add 1 tsp regular oil or olive oil, sauté the cottage cheese for 3-4 minutes. Remove from heat and set aside to cool.
- 5
None
- 6
To the same pan add the shredded and drained cabbage, sauté for 2 minutes till slightly brown on the sides, set aside to cool
- 7
Take a big bowl, add the cabbage, crumble the cottage cheese by hand add it to the bowl, toss in the sesame seeds, coriander, 2 tsp of apple cider vinegar.
- 8
Adjust the seasoning as per taste.
- 9
Drizzle with 2 tsp of olive oil and serve!
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