Photo by Anders Overgaard
It's amazing how much pork belly you can eat when you alternate with bites of this crunchy and cleansing slaw.
Recipe information
Yield
8 Servings
Ingredients
1/2 teaspoons caraway seeds
1/2 small head green cabbage, core removed, thinly sliced
1 green apple, cut into matchsticks
1 cup torn kale leaves
2 tablespoons fresh lemon juice
2 tablespoons olive oil
Preparation
Step 1
Kosher salt, freshly ground pepper Toast caraway seeds in a dry small skillet over medium heat, tossing constantly, until fragrant, about 1 minute. Let cool.
Step 2
Toss cabbage, apple, kale, and caraway seeds with lemon juice and oil in a large bowl; season with salt and pepper.
Recipe notes
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