Turkish-Asian carrot and cabbage salad

Ingredients for 4 servings:

• 300 g pointed cabbage and/or Chinese cabbage
• ½ tsp salt
• 300 g carrot(s)
• 2 tbsp olive oil
• 2 tsp black cumin
• ½ tsp spice mix (Panch Pharon)
• 1 tsp sugar
• n. B. Chili flakes from the mill
• 3 tbsp low-fat yogurt, Greek or Turkish
• 2 garlic cloves
• 1 tsp table horseradish, hot, from the jar
• 2 tbsp soy sauce

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Cut the pointed cabbage into fine strips, knead vigorously with salt to break up the structure and soften the cabbage. Then let it stand for about 15-30 minutes (Chinese cabbage does not require this treatment). Peel, dice, or grate the carrots. Heat olive oil in a pan, add black cumin and panch phoron until the seeds begin to “pop.” Sauté the carrots and cabbage, seasoning with chili and sugar, until they are firm to the bite. If using Chinese cabbage, only add the thick white pieces first, and briefly sauté the remaining fine green strips at the very end. Let everything cool slightly. For the dressing, press the garlic into the yogurt, add the horseradish and soy sauce, and mix well. Combine the dressing with the carrots and cabbage and let it stand.