PP Salad of fresh carrots and cabbage with honey and vinegar

Delicious, healthy, versatile salad!!! The love for this salad was instilled in us by catering. It is prepared in all canteens and schools. It is prepared with the most affordable products at any time of the year. And the benefits of this salad are obvious - there are a lot of fresh vitamins in it.

Julia M.

Recipe author

PP Salad of fresh carrots and cabbage with honey and vinegar

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Composition / ingredients

Servings:

Cabbage

300

Carrots

White wine vinegar (Any vinegar to your taste)

Honey (to taste)

Olive oil

Salt

to taste

Dill (or other greens to your taste)

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 4 % 1 g

Fats 43 % 10 g

Carbohydrates 52 % 12 g

157 kcal

GI: 46 / 0 / 54

Step-by-step cooking

Cooking time: 15 min

Step 1:
To prepare a salad, take a medium-sized cabbage, remove the upper weathered leaves and cut off the required amount from it, which you will use in the salad.
Step 2:
Chop the cabbage with a sharp knife. Try to make it as thin as possible.
Step 3:
Put the chopped cabbage in a spacious bowl, add a little salt and remember with your hands. Salted cabbage will quickly release the juice and become softer.
Step 4:
Peel and rinse the carrots. Grate the carrots on a medium grater. You can rub it right to the cabbage.
Step 5:
Add some honey and sprinkle the salad with vinegar. Mix it up.
Step 6:
Pour olive oil over the salad. If desired, you can add a little chopped dill or other greens.
Step 7:
Mix the salad again so that all the ingredients are evenly distributed with each other.

Due to the fact that the salad is prepared without heat treatment, all vitamins and useful elements are preserved in it. It is especially useful in winter, when there are very few fresh vegetables and fruits on our table and the body suffers from vitamin deficiency. This salad will make up for their lack.
The finished salad is best kept in the refrigerator for a while so that the vegetables are slightly marinated and soaked in each other's flavors.
Instead of olive oil, you can easily fill the salad with ordinary vegetable oil. You can use any vinegar - wine, apple, balsamic. Or, instead of vinegar, you can use the same amount of lemon juice. Sweetness, adjust to taste. Someone likes this salad to be sour, but I like it sweeter, so I add a little more sugar.
This is the perfect salad for fans of healthy eating. It is perfect for any table - even on weekdays, even on a holiday. And it's also a great addition to barbecue in nature. You can prepare it at home in advance and take it with you. This salad is considered one of the most popular vegetable snacks.