Crumbly coleslaw with carrots and peanuts

Ingredients for 2 servings:

• 300 g white cabbage, depending on size 1/4 to 1/2 cabbage
• 200 g carrot(s)
• 65 g mung bean sprouts, freshly germinated
• 30 g crunchy peanut butter
• 4 tbsp vinegar (fruit vinegar)
• 10 tbsp water, boiling
• 2 tbsp extra virgin olive oil
• some herbal salt
• Pepper, from the mill
• chili flakes
• 1 tbsp parsley, chopped
• 6 pieces peanuts, freshly roasted in the shell
• some parsley, for garnish

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Total time approx. 50 minutes

quick to make and only takes 30 minutes

In a bowl, thoroughly mix the boiling water and peanut butter, add the vinegar and spices, and mix. Peel the carrots, remove the stalks from the cabbage, and coarsely grate both in a food processor. Ideally, add them directly to the bowl with the broth. Add the mung bean sprouts and mix thoroughly. Let stand for about 30 minutes. During this time, mix 2 or 3 more times. Only now do we add the chopped parsley and olive oil. I always add the olive oil to the salad at the very end, as otherwise the vinegar and spices don’t absorb as well into the vegetables. Garnish each serving with 3 peeled and chopped peanuts and some parsley.