John Myers
Ingredients for 4 servings:
- ½ small white cabbage
- 1 carrot(s)
- 1 red bell pepper(s)
- 1 small can of kidney beans
- 1 pair of pumpkin seeds
- 1 onion(s)
- Balsamic vinegar
- olive oil
- some salt and pepper
- some wild garlic, or wild garlic paste or garlic
- a few stalks of parsley
- a few stalks of chives
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 40 minutes
Grate the white cabbage or cut into fine strips and place in a bowl. Cut the carrots, bell peppers, and onions into small strips separately. Briefly roast the pumpkin seeds in olive oil, then add to the coleslaw. Now sauté the bell pepper strips in the oil until al dente. If using garlic, sauté it briefly. Add to the cabbage along with the finely chopped wild garlic or wild garlic paste. Briefly sauté the carrots and then the onions in olive oil with a little balsamic vinegar. Add everything to the salad. Wash the kidney beans and add them. Season to taste with salt, pepper, balsamic vinegar, sunflower oil, and a little sugar. Add the finely chopped parsley and chives.
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