"Honey" Cabbage Salad with Carrot and Vinegar

A wonderfully new combination of ingredients in a single salad.

Recipe author

Servings:

Cabbage

Carrot

Tomato

Honey

Table vinegar

Rhubarb (rhubarb juice)

Vegetable oil

Salt

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 7 % 1 g

Fats 43 % 6 g

Carbohydrates 50 % 7 g

91 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 45 min

Home gardeners love to swap their little cooking tricks, and it's a real treat for an amateur cook to end up sitting next to one of those chatty, friendly folks. It was from one of them that I learned this wonderful "Honey" cabbage salad with carrot and vinegar, a recipe that's become a gem in my notebook. A gentle tartness balanced by honey's sweetness gives it an amazing flavor — something I discovered the moment I first made it. First, I shredded the cabbage and grated the carrot on the coarse side of a box grater. I squeezed the juice out of the tomato, mixed everything together, and put it in a saucepan over low heat. Stirring constantly, I warmed the salad until the cabbage turned soft. It's important not to overcook it, so the cabbage goes soft but not limp. Once it had cooled, I poured in the vegetable oil, vinegar, rhubarb juice, and honey. It's a wonderful dish for any taste, and the ingredients are easy to find year-round. I mostly make it in winter, when cabbage is plentiful at the store. And for vegetarians or those observing a fast, this lovely salad makes a nice change of pace.