vegetables
vegetarian
raw
everyday
side dish
crispy
Hungarian
all seasons
Cold
Cabbage Salad with Carrots
Difficulty
easy
Time
20m
Price Category
cheap
Calories
Low
This refreshing cabbage salad with carrots is a classic side dish that pairs perfectly with almost any main course. It's simple to prepare, boasts a crisp texture, and is packed with vitamins. The sweet and sour dressing enhances the natural flavors of the vegetables, making it a guaranteed crowd-pleaser. It's an ideal choice for quick lunches, barbecues, or even a light dinner.
ingredients
Steps
Prepare Vegetables
Shred the white cabbage very thinly, or use a mandoline. Grate the carrots coarsely, and peel and thinly slice the red onion. Place all prepared vegetables in a large bowl.
Make the Dressing
In a smaller bowl, whisk together the apple cider vinegar, sunflower oil, granulated sugar, salt, ground black pepper, and water. Stir until the sugar and salt are dissolved. Taste and adjust seasonings if necessary.
Combine Salad
Pour the prepared dressing over the vegetables. Toss thoroughly to ensure all vegetables are coated. If using fresh dill or parsley, add it now and mix in. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the cabbage to soften slightly.
Serve
Before serving, toss the salad again and re-season if needed. Serve chilled as a side dish.
Extra Tips
► Shred the cabbage thinly for a crispier and more enjoyable salad texture.
► Let the salad rest for at least 30 minutes before serving to allow the flavors to meld.
► Experiment with other vegetables like bell peppers or cucumbers for variety.
Nutrition
| Per 100g | Per Serving 250g | |
|---|---|---|
| Calories | 85 kcal | 212 kcal |
| Protein | 1.2g | 3g |
| Fat | 5.5g | 13.7g |
| Carbohydrate | 8.0g | 20g |
| Fiber | 2.5g | 6.2g |
| Sugar | 5.0g | 12.5g |