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PP Salad of fresh carrots and cabbage with honey and vinegar

Healthy Fresh Carrot and Cabbage Salad with Honey and Vinegar

A delicious, healthy, all-purpose salad!!! Our love for this salad came from cafeteria food. It's made in every canteen and school. It comes together from the most affordable ingredients any time of year. And the benefits are obvious — it's full of fresh vitamins.

Julia M.

Recipe author

PP Salad of fresh carrots and cabbage with honey and vinegar

Composition / ingredients

Servings:

Cabbage

300

Carrots

White wine vinegar (any vinegar you like)

Honey (to taste)

Olive oil

Salt

Dill (or other herbs you like)

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

Cooking method

Cooking time: 15 min

Step 1:

To make the salad, take a medium head of cabbage, remove the wilted outer leaves, and cut off the amount you'll use for the salad.
Step 2:

Shred the cabbage with a sharp knife. Try to slice it as thinly as possible.
Step 3:

Put the shredded cabbage in a roomy bowl, add a little salt, and scrunch it with your hands. Salted cabbage quickly releases its juice and softens.
Step 4:

Peel and rinse the carrot. Grate the carrot on a medium grater. You can grate it straight onto the cabbage.
Step 5:

Add a little honey and sprinkle the salad with vinegar. Toss.
Step 6:

Drizzle the salad with olive oil. If you like, add a little chopped dill or other herbs.
Step 7:

Toss the salad again so all the ingredients are evenly distributed.

Because the salad is made without heat treatment, it keeps all its vitamins and nutrients. It's especially good in winter, when there are very few fresh vegetables and fruits on the table and the body suffers from a vitamin deficit. This salad makes up for that. It's best to keep the finished salad in the refrigerator for a while so the vegetables marinate a bit and soak up each other's flavors. Instead of olive oil, you can easily dress the salad with regular vegetable oil. You can use any vinegar — wine, apple cider, or balsamic. Or, instead of vinegar, use the same amount of lemon juice. Adjust the sweetness to taste. Some people like this salad tangy; I prefer it sweeter, so I add a little more sugar. It's the perfect salad for fans of healthy eating. It suits any table — weekday or holiday. And it's also a great addition to a cookout. You can make it at home ahead of time and bring it along. This salad is considered one of the most popular vegetable appetizers.