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Cabbage salad with bell pepper, carrots and vinegar PP

Healthy Cabbage Salad with Bell Pepper, Carrot, and Vinegar

Healthy, tasty, quick, and a great snack on top of it all! This cabbage salad with bell pepper, carrot, and vinegar is made from fresh vegetables that do your body a world of good — especially in winter and fall, when you need them most. Few calories, maximum flavor.

sharlis

Recipe author

Cabbage salad with bell pepper, carrots and vinegar PP

Composition / ingredients

Servings:

Cabbage

500

Carrots

100

Bell pepper

100

Onion

100

Vegetable oil

Vinegar

Salt

0.5

Sugar

1.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 6 % 1 g

Fats 31 % 5 g

Carbohydrates 63 % 10 g

97 kcal

GI: 67 / 0 / 33

Cooking method

Cooking time: 20 min

Step 1:

How do you make cabbage salad with bell pepper, carrot, and vinegar? For this recipe, at this weight (500 grams), I needed half a head of a small cabbage. If it's vegetable season, young cabbage is better — it's juicier — but the salad came out great with older cabbage too; just slice it thinner. You can even grind the cabbage in a blender after cutting it into large chunks, but stop short of a mush.
Step 2:

Peel and grate the carrots on a coarse grater. I used one smallish carrot — exactly 100 grams.
Step 3:

Peel the onion and slice it into thin half-rings — the thinner, the better. I used one large onion for this weight.
Step 4:

Wash the bell pepper, push in (or cut off) the top, remove the core and seeds, and cut it into thin strips. To make the salad as colorful as possible, you can use half a red pepper and half a yellow or green one. I needed one large pepper for the weight listed.
Step 5:

Make the dressing. In a small deep dish, mix vegetable oil, 9% vinegar, salt, and sugar. Stir until the salt and sugar dissolve. The dressing is ready.
Step 6:

Put all the prepared vegetables — cabbage, carrots, onion, and bell pepper — into a deep bowl of suitable size.
Step 7:

Pour in the dressing and toss everything thoroughly. Give it time to marinate, tossing the salad a few more times as it sits. Serve in a nice salad bowl.

You can eat a salad like this every day, in any amount you want — as much as you feel like. Your body will let you know when it's had enough vegetables. I liked it so much that I made it again the next day. Eat it on its own or serve it as a side. It's a great option for fasting and for the light "reset" days each of us needs from time to time, especially after the holidays.