Preparazione

1. 1

   Quarter the red cabbage, cut out the tough core and slice the quarters into the finest ribbons you can manage with a sharp knife or mandoline.

2. 2

   Tip the cabbage into a large bowl, sprinkle with a pinch of salt and massage firmly with your hands for about two minutes until it softens and releases juice.

3. 3

   Core the apples and cut them, skin on, into fine matchsticks, then toss immediately with the lemon juice so they stay bright.

4. 4

   Whisk together the pumpkin seed oil, vinegar and brown sugar, pour over the cabbage and apple and mix everything well.

5. 5

   Toast the pumpkin seeds briefly in a dry pan until fragrant, scatter over the slaw and let it rest for at least ten minutes before serving.