Cabbage and Carrot Salad
Cabbage and Carrot Salad
Ingredients
- 1/2 medium green cabbage
- 2 carrots, peeled
For the Dressing
- 2 tablespoons apple cider vinegar
- 2 1/2 tablespoons olive oil
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, freshly ground, to taste
- 1 teaspoon seasoning, your favorite, optional
Instructions
- 1
Take 1/2 medium green cabbage. Cut the cabbage into quarters. Using a mandoline or similar shredding tool, finely shred each quarter of the cabbage into thin strips. Place the shredded cabbage into a large bowl.
⏱️ 3 min
- 2
Take 2 carrots. Peel the carrots. Using the same mandoline or shredding tool, finely shred the carrots into thin strips. Add the shredded carrots to the bowl with the cabbage.
⏱️ 2 min
- 3
Prepare the dressing: In a separate small bowl, combine 2 tablespoons of apple cider vinegar and 2 1/2 tablespoons of olive oil. Add 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper to taste. Optionally, add 1 teaspoon of your favorite seasoning for extra flavor.
⏱️ 2 min
- 4
Pour the prepared dressing over the shredded cabbage and carrots in the large bowl.
⏱️ 1 min
- 5
Mix the ingredients thoroughly, massaging them by hand for approximately 1 minute to help tenderize the cabbage and evenly distribute the dressing.
⏱️ 1 min
- 6
Transfer the mixed salad into a large glass container with a lid. Store the salad in the fridge. The salad tastes even better the next day and lasts all week.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cabbage and Carrot Salad
- 1/2 medium green cabbage
- 2 carrots, peeled
For the Dressing
- 2 tablespoons apple cider vinegar
- 2 1/2 tablespoons olive oil
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, freshly ground, to taste
- 1 teaspoon seasoning, your favorite, optional
Instructions
- 1
Take 1/2 medium green cabbage. Cut the cabbage into quarters. Using a mandoline or similar shredding tool, finely shred each quarter of the cabbage into thin strips. Place the shredded cabbage into a large bowl.
⏱️ 3 min - 2
Take 2 carrots. Peel the carrots. Using the same mandoline or shredding tool, finely shred the carrots into thin strips. Add the shredded carrots to the bowl with the cabbage.
⏱️ 2 min - 3
Prepare the dressing: In a separate small bowl, combine 2 tablespoons of apple cider vinegar and 2 1/2 tablespoons of olive oil. Add 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper to taste. Optionally, add 1 teaspoon of your favorite seasoning for extra flavor.
⏱️ 2 min - 4
Pour the prepared dressing over the shredded cabbage and carrots in the large bowl.
⏱️ 1 min - 5
Mix the ingredients thoroughly, massaging them by hand for approximately 1 minute to help tenderize the cabbage and evenly distribute the dressing.
⏱️ 1 min - 6
Transfer the mixed salad into a large glass container with a lid. Store the salad in the fridge. The salad tastes even better the next day and lasts all week.
⏱️ 1 min