Horseradish coleslaw with pumpkin seeds

Oh, the challenges of parenthood!

First you have to learn how to function with a fraction of the sleep you thought you needed. Then, after you think you have recovered, it starts all over again, because your daughter is twelve and simply has to go to the midnight première of Breaking Dawn part 2 (“mom, pleeeease, it’s once in a lifetime” – I couldn’t argue with that, because it is indeed unlikely there will be another midnight première of Breaking Dawn part 2 in her lifetime). And if you have not heard of the première of Breaking Dawn, then I’m pretty sure you don’t have a teenage daughter.

My son, who’s ten, both sleeps through the night and is uninterested in vampires, so the challenges involved are rather different. He’s not crazy about most vegetables, especially not when cooked. Therefore making sure he gets his portion of vitamines, can be slightly tricky at times. This slaw is one of my small triumphs as a parent, because he not only eats it, he eats it gladly. He even asks for leftovers the next day!

This slaw is lightly “creamy” though there’s just 1 tbsp of mayonnaise. The acidity of the yoghurt and lemon juice tenderizes the cabbage and the pumpkin seeds add an all-important crunch.

Coleslaw with horseradish and roasted pumpkin seeds
About cabbage: I especially like the pointed kind, which in my experience is very tender and thus even better raw than regular white cabbage. The salad actually benefits from being made in advance, so that the cabbage is well marinated, but add the pumpkin seeds just before serving.

½ head (about 450 g/ 1 pound) white cabbage, cored and sliced very thinly
3 medium carrots, coarsely grated
40 g (1/3 cup) pumpkin seeds
1 tbsp mayonnaise
3 tbsp yoghurt
juice of ½ lemon
1 tbsp creamed horseradish

Mix all the ingredients for the dressing. In a medium bowl, mix the cabbage and grated carrot with the dressing. Keep in the fridge until serving. Roast the pumpkin in a pan over medium heat, until they start “popping”. Scatter them over the salad just before serving. Leftover salad keeps, covered, for several days in the fridge.




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