The other day I read an interesting article about a new food trend called “pegan”. Pegan combines the best of the vegan and the paleo worlds. That means that you eat lots of vegetables, natural fats (from plants), some eggs, fish and poultry, a little bit of legumes and glutenfree grains in moderation. If you add butter and cheese and a good steak now and again, you can count me in!
I really like the idea of letting the vegetables play the lead part on my plate. When the sidedish is tasty and well prepared, it outshines the meat automatically anyway. Or so I feel. And I do like my meat, don’t get me wrong. But when I look at a grey-brownish steak and a salad with lots of colours, that salad really attracts me more. At least in the summer where I start to prefer lighter dishes.
This red cabbage salad was an ordinary sidedish that turned out really delicious after I mixed it with plenty of fresh herbs. I finally got my fresh herbs waiting for me on my terrace and let me warn you already: frech parsley, coriander and mint will be this summer’s absolut topscores on this blog. Especially fresh mint! I love fresh mint.
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SERVES 2 – as a side dish
- 1/2 head of red cabbage (approx. 4-500g)
- 1 large tablespoon of odourless coconut oil
- zest and juice of 1 organic orange
- 1 handfull of fresh parsley, chopped
- 1 handfull of fresh mint, chopped
- 1 small handfull of almonds
2. Heat coconut oil in a frying pan and add in the red cabbage. Stir for a few minutes. Add zest and juice from the orange and stir well.
3. Pour the red cabbage into the serving bowl and mix well with fresh parsley and mint. Drizzle with chopped almonds on top.