Crunchy cabbage slaw with seeds (Pizzasallad) from Lagom: The Swedish Art of Eating Harmoniously (page 61) by Steffi Knowles-Dellner

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Notes about this recipe

  • radishseed on October 18, 2019

    Could be good, but it's too salty. I would only add 1 t. salt (or less) instead of 2 t., and more vinegar to taste. I didn't eat it with pizza, but the oregano in the dressing makes the salad reminiscent of pizza, and I can imagine it's a nice pairing. I used a blend of seeds I had handy (sunflower, pumpkin, flax, and sesame), toasted and sprinkled on top of each serving.

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