Summary

Ingredients

• 400 g white cabbae, or Jaroma or pointed cabbae
• 3 tablespoon rapeseed oil
• 3 tablespoon white wine vinegar
• 3 tablespoon orange juice
• 1 teaspoon, heaped curry paste, yellow, mild
• 1 teaspoon, heaped curry paste, red, hot
• 1 pinch (s) cumin
• Chilli pepper (s), red, finely chopped
• pineapple, or mango, cut into pieces

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Instructions

1. Finely chop or slice the cabbage. Blanch in boiling salt water for 60 - 90 seconds and immediately quench with ice water.
2. Whip up a vinaigrette from vinegar, oil and orange juice. Fold in both curry pastes and season with the cumin.
3. Add the cold, drained cabbage and mix in well.
4. Now fold in the chilli and fruit pieces as needed.