Braised red cabbage and carrot salad

Ingredients

• 500 g Red cabbage, shredded
• 4 pcs Carrots, shredded
• 1 tbsp Canola oil
• 3 tbsp Pine nuts, home toasted
• 4 tbsp Pomegranate seeds
• 1 tbsp Lemon juice
• 1 pinch Salt

Method

1. Heat the canola oil in a skillet.
2. Combine the shredded cabbage and carrots in the skillet and braise them uncovered for 6 minutes.
3. Filter the vegetables and pour them back into the skillet without the excess liquid.
4. Turn the heat low and add the lemon juice, stir. Turn off the heat and if you wish, add the salt.
5. Serve the salad immediately, topping with toasted pine nuts and pomegranate seeds (you can replace pomegranate with fresh or dried currants).