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Fast and tasty
Vitamin salad of cabbage and carrots

Vitamin Cabbage and Carrot Salad

Tasty, refreshing, healthy, with a summery feel! Vitamin cabbage and carrot salad is a great addition to lunch or dinner, or a quick snack any time of day. You can make it in 15 minutes. Feel free to add any raw vegetables you like!

Julia M.

Recipe author

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Composition / ingredients

Servings:

White cabbage

300

Carrots

Onion

Apples

Bell pepper

0.5

Lemon juice

Vegetable oil

Sugar

Fresh herbs

Salt

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 40 % 6 g

Carbohydrates 53 % 8 g

86 kcal

GI: 88 / 0 / 13

Cooking method

Cooking time: 15 min

Step 1:

How do you make vitamin cabbage and carrot salad? Prepare the ingredients. Remove 2-4 outer leaves from the head of cabbage - we won't need them. Choose a sweet-tart apple to taste.
Step 2:

Shred the cabbage with a sharp knife, as thinly as you can - finely shredded cabbage makes a very tender salad. Scrunch the shredded cabbage with your hands to soften it and make it juicier. Then transfer it to the bowl you'll make the salad in.
Step 3:

Peel the carrot and apple and rinse off any dirt. Grate the carrot on a medium grater and the apple on a coarse one. Grated apple darkens when it hits the air, so you can sprinkle it with a little lemon juice.
Step 4:

Peel and thinly slice the onion.
Step 5:

Cut the bell pepper into thin sticks too. I added just half a pepper, but you can use a whole one. Add the sliced onion and bell pepper to the bowl with the salad.
Step 6:

Drizzle the salad with vegetable oil and lemon juice. Add salt and sugar to taste.
Step 7:

Add some chopped fresh herbs to the salad and mix everything together. The vitamin salad is ready! Transfer it to a bowl and serve! Enjoy!

To keep your eyes from stinging while you cut onions, rinse the onion and the knife in cold water. Your cutting board won't pick up the onion smell if you rub it with a slice of lemon before cutting.
Root vegetables are best scrubbed with a brush or stiff sponge under running water.
Since everyone's tolerance for salt, sweetness, bitterness, heat, acidity, and spice is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for example).