Coleslaw - American salad.

Vegetables.

• 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.

This is a simple but filling raw salad.
Goes very well with grilled or fried meats, or as a lunchbox salad together with leftovers.

Mix all of the ingredients of the dressing first.
Remove the outer leaves of the cabbage and cut the rest very finely, clean and grate the carrots on a coarse grater, peel the onion and grate it as well.
Chop the nuts (or leave them out) and the parsley, and use an mortar to prepare the cumin.
Mix well with the dressing and leave for a little while before eating, this enhances the taste.