Summer Cabbage Salad with Dill Pesto
recipe

A refreshing and nutritious summer cabbage salad made with fresh ingredients, perfect as a side for fish, meat, or even as a hotdog topping.
Preparation Time: 30 minutes + 30 minutes resting
Serving Size: 4

Ingredients:

- 1 small early cabbage
- 2 spring onions with greens
- 1 cucumber
- 1 liter of pea pods (shelled)
- 1 bunch of fresh parsley
- 1 serving of dill pesto
- 2 tablespoons lemon juice
- 50 ml rapeseed oil
- 1 tablespoon honey
- 0.5 teaspoon salt
- Freshly ground black pepper

Dill Pesto:

- 40 g shelled salted roasted pistachios
- 4 tablespoons grated Parmesan cheese
- 2 dl finely chopped dill (no stems)
- 1 garlic clove
- 5-6 tablespoons rapeseed oil
- Salt to taste

Instructions:

1. Begin by making the dill pesto: Add all the pesto ingredients (pistachios, Parmesan, dill, garlic) into a food processor and blend until crumbly. Gradually add rapeseed oil in a thin stream while mixing until the pesto is smooth. Season with salt if needed.
2. Slice the cabbage into thin wedges and chop the pieces smaller. Shell the peas and coarsely grate the cucumber. Finely chop the parsley leaves.
3. In a bowl, combine the cabbage, peas, grated cucumber, and parsley. Mix well.
4. In a separate bowl, whisk together the lemon juice, rapeseed oil, honey, salt, and black pepper. Stir in the dill pesto until smooth.
5. Pour the dressing over the cabbage mixture and toss thoroughly to combine.
6. Let the salad rest in the refrigerator for about 30 minutes before serving.

Nutritional Information (per serving):

- Energy: 200 kcal
- Protein: 4 g
- Carbohydrates: 10 g
- Fat: 16 g
- Fiber: 5 g

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