Spitzkohl Slaw

Ingredients

• 0.5 head of Spitzkohl (500 g)
• 2 stalks of celery
• 300 g mini cucumbers (1–2 pieces)
• 1 bunch parsley (20 g)
• 1 tbsp mustard
• 2 tbsp Apple cider vinegar
• Salt
• Pepper
• 4 tbsp olive oil
• 2 cloves garlic
• 4 lupine fillets (100 g each)

Instructions

1. 1.

   Clean and wash the Spitzkohl, remove the tough core, and slice into fine strips. Peel and wash celery and cucumbers, then cut both into thin slices. Wash parsley, pat dry, pluck leaves, and finely chop.

2. 2.

   For the dressing, whisk together mustard, apple cider vinegar, 4 tbsp water, salt, pepper, and 2 tbsp oil in a bowl until smooth. Peel garlic, dice finely, and fold into the dressing. Add cabbage strips, celery, cucumbers, and parsley; mix well. Let the slaw rest for about 10 minutes.

3. 3.

   Meanwhile, pat the lupine fillets dry. Heat remaining oil in a pan over medium heat. Cook the fillets on both sides for 3–4 minutes until golden brown; season with salt and pepper. Remove from pan and slice thinly. To serve, spread the slaw on plates and top with sliced lupine fillets.