芥末醋拌白菜丝色拉

Name: 芥末醋拌白菜丝色拉
Total time: 15 min
Yield: 1 份
Cuisine: 家常菜
Ingredients: White cabbage — 180 克; Carrots — 45 克; Onions — 20 克; Cumin — 1 克; Vinegar 9% — 8 毫升; Sugar — 5 克; Sunflower oil — 8 毫升; Salt — 2 克

一道清爽开胃的色拉，由薄薄切片的白菜、胡萝卜、洋葱、醋和芥末粉拌制而成。可作配菜或独立开胃小菜。

烹饪时间: 15 分钟
份量: 171 kcal
材料: ≈ $0.46
蛋白质: 4 g

健康沙拉素食快速儿童友好

材料

1 White cabbage包装 1.2 千克约等于 $2.40 180 克
2 Carrots≈ $1.50 每千克 45 克
3 Onions≈ $1.60 每千克 20 克
4 Cumin 1 克
5 Vinegar 9% 8 毫升
6 Sugar 5 克
7 Sunflower oil 8 毫升
8 Salt 2 克

灰色行表示常备食材：盐、油、香料。它们不计入每份价格。

做法

将白菜切成极薄的丝，加盐后用手揉搓1–2分钟，直到渗出水分。
将胡萝卜切成细丝，洋葱切成细丝。
将醋、糖、油和芥末粉调成酱汁。
将白菜丝、胡萝卜丝、洋葱丝和酱汁混合均匀。
腌制10分钟后拌匀，即可食用。

小贴士

为什么这样做: 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.
可替换食材: 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.
常见错误: If the cabbage isn't squeezed or there's little juice, the salad will be tough and dry. Check 1-2 minutes after salting.
保存与加热: 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.
搭配建议: Serve with boiled chicken or boiled potatoes for lunch. It also goes well with light soups or as a standalone beer snack.