Shredded Cabbage Salad with Cumin and Vinegar
A light, refreshing salad of thinly sliced cabbage, carrots, onions, vinegar, and ground cumin. Serves as a side or a standalone appetizer.
- Time
- 15 min
- Serving
- 171 kcal
- Ingredients
- ≈ $0.46
- Protein
- 4 g
Ingredients
- 1 White cabbagepack 1.2 kg ≈ $2.40 180 g
- 2 Carrots≈ $1.50 per kg 45 g
- 3 Onions≈ $1.60 per kg 20 g
- 4 Cumin 1 g
- 5 Vinegar 9% 8 ml
- 6 Sugar 5 g
- 7 Sunflower oil 8 ml
- 8 Salt 2 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 juicy.
Mix vinegar, sugar, oil, and ground cumin into a dressing.
Let the salad sit for 10 minutes, then toss and serve.
Tips
- Why it works
- Squeeze the cabbage with your hands until the juice comes out, so it gets softer and absorbs the dressing evenly. Without this the salad will be dry and tough.
- Substitutions
- Replace the cumin with ½ teaspoon of caraway or ¼ teaspoon of coriander seeds. Instead of 9% vinegar you can use apple or balsamic, but reduce the amount to 6.
- Common mistakes
- If the cabbage isn't squeezed or there's little juice, the salad will be tough and dry. Check 1-2 minutes after salting.
- Storing and reheating
- Keep in the fridge for 3 days, but it's best eaten within 1-2 days. Cut any extra hard pieces of carrot just before serving.
- Serve with
- Serve with boiled chicken or boiled potatoes for lunch. It also goes well with light soups or as a standalone beer snack.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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