Main Page
Fast and tasty
Vitamin salad of red cabbage and white cabbage

Vitamin Salad of Red and White Cabbage

A delicious, vitamin-rich salad from everyday ingredients! This salad is something like a variation on the famous American coleslaw. It comes out appetizing and bright. You can serve it as a dish on its own or as a side for meat, fish, potatoes, or rice. Help yourself!

Irisha

Recipe author

Vitamin salad of red cabbage and white cabbage

Composition / ingredients

Servings:

White cabbage (half a medium head)

0.5

Red cabbage (half a medium head)

0.5

Onion

Carrots

Bell pepper

0.5

Green onions

Dill

Salt

Sugar

0.5

White wine vinegar

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 1 g

Fats 27 % 3 g

Carbohydrates 64 % 7 g

56 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

Get the necessary ingredients ready. For the salad you'll need white and red cabbage (half a head of each), a large bell pepper, a small carrot and an onion, and herbs (dill, green onions).
Step 2:

Peel the onion. Rinse it and your knife in cold water so the onion juice doesn't sting your eyes. Cut it into thin half-rings and transfer to a deep bowl. Sprinkle with a pinch of sugar (or a little more — the onion should end up slightly sweet). Pour in 1 tablespoon of wine vinegar and work it in well with your hands. Set it aside to marinate.
Step 3:

Remove the limp, darkened outer leaves from the white cabbage and cut it. Wrap one half in cling film and tuck it away in the refrigerator. Shred the other half thinly with a knife or in a food processor.
Step 4:

Do the same with the red cabbage. Trim it, cut it, and shred it thinly.
Step 5:

Scrub the carrot clean with a brush. Peel it with a knife or vegetable peeler. Grate it. I used a Korean-carrot grater, but you can use a regular medium or coarse one.
Step 6:

Wash the dill, pat it dry with paper towels, and chop it finely.
Step 7:

In a deep salad bowl, mix the two kinds of cabbage, the carrot, onion, and dill. Add a generous pinch of salt (go by your own taste). Work everything with your hands until the cabbage releases its juice.
Step 8:

Halve the washed and dried bell pepper and remove the core and seeds. Cut it into thin sticks. Chop the green onions. Add the onion and pepper to the salad. Mix. Add more salt if needed. Pour in a few spoonfuls of refined vegetable oil. You can add a little apple cider vinegar (about 1 tbsp). Mix.
Step 9:

You can serve the salad right away, but if you let it stand for an hour at room temperature to soak, it gets even tastier. Mound it on a flat dish. Garnish with parsley leaves. Enjoy!

In the original recipe, coleslaw is dressed with a mayonnaise-and-vinegar dressing. I like it simply with refined vegetable oil.
You can dress it with a sauce of sour cream (about 70 g), mustard (1 tsp), and finely grated horseradish root (about 10 g).
Another sauce option: mix sour cream, mayonnaise, plain yogurt, mustard, and a pinch of sugar in a bowl. Stir, then pour in a spoonful of vinegar. The dressing is ready.
You can round out the recipe with other ingredients — for example, pre-steamed raisins, walnuts toasted in a dry pan and chopped, or grated apple and celery root.
I recommend making the mayonnaise yourself. You'll find recipe options here.