- 350 g (1/4) White cabbage.
- 200 g (2) carrot.
- 1 tsp grated onion.
- 30 g (3 tbsp) hazel nuts, or likewise.
- 2 tbsp chopped parsley.
- ½ tsp cumin seeds, crushed.
Dressing.
- 5 tbsp (80 g) mayonnaise
- 1 dl cremefraiche 18%
- 1 tbsp lemon juice
- 1 tsp mustard
- 1 tsp sugar
- Salt and pepper to taste.
