Salad of fried cabbage and carrots

Ingredients for 4 servings:

• ½ small white cabbage, approx. 500 g
• 3 m.-large carrot(s)
• 1 m.-large onion(s), red
• 1 garlic clove(s)
• 1 chili pepper(s), fresh or dried
• ½ bunch of spring onions
• 5 tbsp oil
• 3 tbsp vinegar
• salt and pepper
• chili powder
• 1 tbsp sugar
• 1 handful of parsley, chopped
• 2 tbsp sour cream or crème fraîche
• 2 tbsp sesame or flax seeds, pine nuts or similar for extra crunch, if desired.

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

a slightly different coleslaw – a bit more time-consuming, but worth it

Quarter half the white cabbage, remove the stalk, and finely slice or shred the leaves. Peel and grate the carrots, or cut into fine strips, approximately 6 cm long. Peel the onion, halve it, and finely slice it. Wash the spring onions and slice it into fine rings. Finely chop the garlic clove and chili pepper. Heat the oil in a pan and fry the white cabbage, carrots, onions, chili, onion, and garlic for approximately 3-4 minutes. Add the spring onions and fry for another 2 minutes. Remove from the heat, mix in the vinegar, and season generously with chili, pepper, and salt. Finally, stir in the sour cream. Let it stand for at least 1 hour and adjust the seasoning if desired. Before serving, stir in chopped parsley and, if desired, 2 tablespoons of the seeds.