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Cabbage salad with carrots, bell pepper and oil

Cabbage Salad with Carrot, Bell Pepper and Oil

Thanks to the lemon juice you don't even need to salt this salad, so it's all the more wholesome! This wonderful lemony cabbage-and-oil salad comes together remarkably easily.

Nadezhda

Recipe author

Cabbage salad with carrots, bell pepper and oil

Composition / ingredients

Servings:

Bell pepper

0.5

Vegetable oil

Lemon juice

Tomatoes

Cabbage

100

Garlic

Carrot

0.5

Celery (leaves)

Parsley

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 1 g

Fats 42 % 5 g

Carbohydrates 50 % 6 g

79 kcal

GI: 100 / 0 / 0

Cooking method

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Wash all the vegetables thoroughly. Then thinly shred the cabbage. Remove the seeds and stem from the pepper and cut it into thin "noodles." Then take a coarse grater and grate the tomato and carrot. Crush the garlic in a garlic press and chop the herbs as finely as possible. Put everything into a salad bowl, pour in the vegetable oil and freshly squeezed lemon juice, and mix thoroughly. Let this lemony cabbage-and-bell-pepper salad sit in the fridge for a few hours, then serve. It's guaranteed to be a hit with vegetarians, but it also makes an excellent side for other dishes. I heard this recipe many years ago on a radio program about vegetarian cooking, and now I try to make it often, especially in summer when all its ingredients are fresh and the markets are overflowing with them. It pairs beautifully with vegetable patties, zucchini fritters and potato pancakes (draniki). You can also serve it with mashed potatoes.