Crisp Fresh Cabbage Salad with Carrot and Lemon
A crunchy, vegan-friendly salad of cabbage and carrot with a light lemon dressing. Works as a fresh starter or side dish for grains.
- Time
- 15 min
- Serving
- 163 kcal
- Ingredients
- ≈ $0.79
- Protein
- 4 g
Ingredients
- 1 White cabbagepack 1.2 kg ≈ $2.40 160 g
- 2 Carrots≈ $1.50 per kg 60 g
- 3 Lemon≈ $4.70 per kg 20 g
- 4 Sugar 4 g
- 5 Sunflower oil 8 ml
- 6 Dillpack 50 g ≈ $1.80 8 g
- 7 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Shred the cabbage paper-thin, sprinkle with salt, and massage by hand for 1–2 minutes until softened.
Whisk together lemon3 juice, sugar, and sunflower oil until the sugar dissolves.
Combine the cabbage, carrot2, and dill6, drizzle with the dressing, and toss to mix.
Let the salad sit for 5 minutes so the veggies release some juice.
Tips
- Why it works
- Squeeze the cabbage with your hands to release excess water and soften it. If you skip this, the salad will be too watery.
- Substitutions
- Replace the lemon juice with 20 ml of apple cider vinegar if you have no lemon. Use parsley instead of dill in the same amount.
- Common mistakes
- Shredding the cabbage too finely makes it go soft and lose its crunch. Check: if the leaves stick together, cut them coarser.
- Storing and reheating
- Keep in the fridge for 2 days. Stir before serving to bring back the crunch. Do not freeze.
- Serve with
- Serve with boiled buckwheat or chicken for lunch to add protein. Also works as a snack with tea.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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