Red cabbage salad with roasted carrots – a recipe for a delicious salad with red cabbage, roasted carrots, apricots and toasted sunflower seeds. This salad is lovely and fresh and easy to make. Finely shredded red cabbage is served with honey and thyme roasted carrots, orange segments and juice, dried apricots, toasted sunflower seeds and fresh thyme. It is a perfect fresh side dish for Christmas food.
Serve the salad with eg. duck breast with orange sauce, or with Danish pork roast and brown gravy. Also try my kale salad with edamame. Enjoy!
Red cabbage salad with roasted carrots
Ingredients
Instructions
Preheat the oven to 225°C (fan).
Peel the carrots and cut them into halved sticks. Spread them on a baking tray lined with baking paper and toss with honey, olive oil, thyme and salt. Roast for about 20 minutes or until golden and almost caramelised.
Shred the red cabbage very finely, preferably on a mandoline, and place it on a platter. Segment the oranges and squeeze some of the juice over the cabbage. Arrange the roasted carrots on the cabbage with the orange segments and diced apricots.
Toast the sunflower seeds in a pan with oil and salt until golden.
Sprinkle the toasted sunflower seeds over the salad and garnish with fresh thyme. Enjoy!
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