Red cabbage salad with goat cheese

If you have made the Roasted Root Vegetables and have leftover goat cheese and parsley, then try this red cabbage salad.

  • Red cabbage, sliced
  • Goat cheese, crumbled
  • Parsley, chopped
  • Pine nuts, roasted
  • Olive oil
  • Lemon juice, fresh squeezed
  1. Slice the red cabbage.
  2. Dress with olive oil and lemon juice. Season with salt.
  3. Top with goat cheese, pine nuts and parsley.


Add chicken and serve as a main course or filling lunch. Substitute goat cheese with feta cheese or fresh cheese. Substitute pine nuts with other seeds eg. sesame or sunflower seeds. Substitute parsley with cilantro or other fresh herbs.

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About foodyear - everyday cooking

Foodyear is an inspirational blog created to make weekday cooking fast and tasty. Naturally sweet treats appear occassionally in this appetizing blog written by a mother of three with a full time job and a hungry husband in Copenhagen.
This entry was posted in Salads & sides, Veggies only and tagged , , , , , , , , . Bookmark the permalink.

2 Responses to Red cabbage salad with goat cheese

  1. far says:

    Det ser lækkert ud – vi spiser rigtig meget rødkål!
    Har nu set din søde kommentar om din baggrund.
    Hvor meget er 1 OZ ?

    Love you

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