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.

Slow cooked beef rub

Rub:

• 0,5 dl Brown sukker
• 1 tbsp Fennel seeds 
• 2 tbsp Onion powder
• 0,5 dl Paprika
• 1 tbsp Black pepper corns
• 1 tbsp Røget paprika
• 0,5 dl Sea salt
• 1 tbsp Yellow mustard seeds
• 1 tbsp Cumin seeds

Pulled pork rub (and brine)

Rub:

• 50 g. brown sugar
• 2 tsp onion powder
• 50 g. paprika
• 2 tbsp fresh grated black pepper
• 2 tsp smoked paprika (pimenton)
• 2 tbsp sea salt (not to coarse, grated lightly)

Brine:

• 2 L water
• 130 gram salt
• 3 laurel leafs
• a few black pepper corns

Boiled with salt and laurel, and cooled down again before brining pork.
Suitable for brining 2 kg pork overnight.