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Cabbage and carrot salad

Cabbage and carrot salad

    

Favorite classic salad made of scalded cabbage with sweet and sour marinade. Serve with roasted and braised meat.

Cook

No. of servings

6

Ready in

25 min.

Difficulty

low

 

 

carrots7oz200grams
lemon1pc1piece
olive oil2tbsp2tablespoon
onion4.25oz120grams
powdered sugar1oz30grams
salt1tsp1teaspoon
vinegar1tbsp15milliliters
water-
water1.3cup300milliliters
white cabbage0lb1

1. 

white cabbage

Finely slice a cabbage. Put it in a colander. Insert colander in a bowl.

2. 

water

Cover the cabbage with hot water and let it sit for a minute. Then remove colander,let it drain and put the cabbage in the bowl. Chill out the cabbage.

3. 

onion 4.25 oz (120 g)  carrots 7 oz (200 g)

Peel an onion, cut into rings and then in half, and disjoin them. Peel and finely grate a carrot.

4. 

salt 1 tsp

Add onion and carrot to cabbage, add salt and stir.

5. 

water 1.3 cup (300 ml)  powdered sugar 1 oz (30 g)  vinegar 1 tbsp (15 ml)  olive oil 2 tbsp  lemon 1 pc

Cover with water with dissolved sugar and vinegar poured in. Finally add oil, lemon juice to your taste and stir the salad well. Refrigerate. 30 minutes before serving remove the salad from the refrigerator and let it cool to almost room temperature.

Bon appetit!

 

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