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Cabbage salad with carrots and butter

Cabbage and Carrot Salad with Oil

A simple, quick, tasty vegetable salad! This salad of fresh cabbage and carrots dressed with sunflower oil is a popular one. It's a great side for a hot dish or a meatless meal on its own. The salad comes out not only very tasty, juicy, and crunchy, but healthy too.

Snezhana

Recipe author

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Composition / ingredients

Servings:

White cabbage

500

Carrots

Vegetable oil

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 2 g

Fats 38 % 5 g

Carbohydrates 46 % 6 g

71 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

Prepare the ingredients from the list. The salad will, of course, be tastier with fresh, juicy vegetables just picked from the garden. Remove the green outer leaves from the white cabbage. Cut the head into a couple of pieces, cut out the core, and shred the cabbage into thin strips.
Step 2:

Wash and peel the carrots; if they're straight from the garden, just scrub them with a stiff brush without peeling, so they keep more nutrients. Grate the carrots on a medium grater.
Step 3:

Put the cabbage in a deep bowl and add a pinch of salt. Scrunch the shredded vegetables with clean hands so they release their juices.
Step 4:

Add the grated carrots.
Step 5:

Add ground black pepper and salt to taste. You can add a little sugar if you like dishes like this sweeter, but young, juicy vegetables usually have enough natural sugar. I didn't add any. Dress with natural vegetable oil. Mix and let the salad sit in the fridge to chill - it'll taste better. Enjoy!

Cabbage and carrots are very healthy vegetables, rich in all kinds of nutrients, vitamins, and minerals. Cabbage is a source of potassium, calcium, magnesium, phosphorus, and sulfur. It also contains vitamin C - the vitamin of youth - plus B1, B2, PP, folic acid, and pantothenic acid. Cabbage stimulates metabolism and has anti-inflammatory and pain-relieving effects. It's good for atherosclerosis, coronary heart disease, high cholesterol, gout, gallstones, and heart and kidney conditions. It's worth eating fresh cabbage more often if you care about your health and watch your weight, since cabbage contains tartronic acid, which keeps the carbohydrates eaten with it from turning into fat deposits. Carrots, in turn, are a source of fiber needed for the digestive system to work properly. They slow the absorption of glucose and starch, which makes them good for people with diabetes. The soluble fiber in carrots also lowers blood cholesterol and helps prevent constipation. So a salad of these vegetables can truly be called a source of vitamins.