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Cabbage and Garlic Salad

A quick, zesty white cabbage salad. Cabbage salad with garlic is about as simple as a dish gets, but you can enrich and dress it up with seasonal vegetables (fresh cucumbers, sweet pepper), some grated carrot, or a little canned green peas. You can refrigerate the salad to let it sit for a couple of hours, or serve it right away.

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Cabbage salad with garlic
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 7 % 1 g
Fats 47 % 7 g
Carbohydrates 47 % 7 g
103 kcal
GI: 100 / 0 / 0
  • Finely shred the white cabbage and put it in a bowl. Add the garlic, peeled and crushed to a paste, mashed with salt. Dress the salad with vegetable oil (olive is best) and lemon juice (you can use vinegar instead). Toss the cabbage and garlic salad and serve, garnished with fresh herbs. You can also season the salad with ground black pepper.

Caloric content of the products possible in the composition of the dish

  • Green cabbage - 46  kcal/100g
  • Frozen packaged green cabbage - 45  kcal/100g
  • Garlic - 143  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Lemon juice - 16  kcal/100g
  • Frozen packaged soup greens - 41  kcal/100g
  • Fresh herbs - 41  kcal/100g

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