Salad with carrots, cabbage, and celery

Name: Salad with carrots, cabbage, and celery - Brandusa B.
Ingredients: 1 carrot; half a celery; a quarter of a medium cabbage; salt; pepper; balsamic vinegar; extra virgin olive oil; one 0% fat diet yogurt

Savory - Salad with carrots, cabbage, and celery by Brandusa B. - Recipia

Sometimes when I have leftover vegetables in the fridge or want something quick for lunch or dinner, I make this salad with carrot, cabbage, and celery. It's one of the simplest raw salads that I keep repeating. I find it easy to adapt – depending on what I feel like or what I have on hand. And you don't need anything fancy. There aren't many dishes left to wash, it doesn't take long to chop, and the dressing is directly on the vegetables. Quick Info Total time: 15 minutes Preparation time: 15 minutes Cooking time: - Servings: 2-3 Difficulty: Very easy Recipe type: Raw vegetable salad, side dish for meat, quick lunch Ingredients 1 carrot 1/2 celery root 1/4 medium cabbage Salt (to taste) Ground black pepper (to taste) Balsamic vinegar (to taste) Extra virgin olive oil (to taste) 1 diet yogurt, 0% fat Preparation method 1. Wash the carrot, celery, and cabbage. 2. Peel the carrot and remove the ends. Grate it coarsely directly into a large bowl. 3. Peel the celery and also grate it coarsely. 4. Cut the hard part from the cabbage (the core), then shred the cabbage or chop it into fine strips if you prefer. 5. Put all the grated vegetables in the same bowl. 6. Add salt and pepper to taste. Drizzle a little balsamic vinegar and extra virgin olive oil – I usually put less oil and more vinegar, so it’s not too greasy. 7. Finally, top with the 0% yogurt. Mix everything gently to combine well. 8. Taste and adjust if more salt, pepper, or vinegar is needed. Why I make this recipe often This salad is quick, doesn’t require complicated ingredients, and goes well as a side dish with any meat, whether schnitzel or something grilled. Plus, it’s easy to make with what you have at home and doesn’t involve cooking. The yogurt makes it lighter than mayonnaise or sour cream. Tips and variations Tips If you want the salad crunchier, add salt only at the end, just before serving. If you leave it salted for too long, the vegetables will release water and become soggy. You can use a larger bowl to mix comfortably. Substitutes If you don’t have 0% yogurt, you can use any plain yogurt. A creamier yogurt will give a different taste and texture. If you don’t want olive oil, you can use a neutral oil, but the flavor will be milder. Balsamic vinegar can be substituted with regular vinegar, apple cider vinegar, or wine vinegar, depending on what you have on hand. Variations You can add a teaspoon of plain mustard to the yogurt if you want something spicier. For extra greenery, dill or parsley works well, finely chopped, but only if you like those flavors. If you don’t have cabbage, you can try just celery and carrot, which will make it sweeter and rootier. Serving ideas It goes well with schnitzel or grilled meat, but also alongside a simple mashed potato. I sometimes use it as a base in a cold sandwich with chicken breast or pack it as a salad for the office. It also fits well in a buffet with various cold dishes. Frequently asked questions 1. Can I make the salad a few hours ahead? Yes, but the vegetables will release a little water and become slightly soggy if left with salt and yogurt already mixed. For a crunchy salad, keep the grated vegetables separate and mix them with salt, yogurt, and the other ingredients just before serving. 2. Do I have to use diet yogurt? No, you can use any natural yogurt; the fattier it is, the creamier the salad will be. But it can also be made without yogurt if you prefer the simple version with just oil and vinegar. 3. Can I skip the balsamic vinegar? Yes. You can use any vinegar you have on hand or even omit it if you don’t like the sour taste. If you skip the vinegar, you can squeeze a little lemon juice. 4. What if I don’t have celery? The salad will still work without celery, but the taste will be milder and less aromatic. You can add more carrot or cabbage for volume. 5. Can I use mayonnaise instead of yogurt? Theoretically yes, but it would be a different salad and much heavier. With yogurt, it comes out fresher and lighter. Nutritional values Estimate for one serving (from 2-3 servings from the recipe): Calories: 80-100 kcal Protein: 2-3 g Carbohydrates: 10-14 g Fats: 3-5 g Fiber: 3-5 g Values depend on how much oil and yogurt you actually use and how large the vegetables are. The salad is low in fats and calories if you don’t use too much oil. Storage and reheating This salad does not reheat. If there are leftovers, it can be stored in the fridge for 12-24 hours, but it will become soggy and release water, especially after being mixed with salt and yogurt. It’s best consumed fresh, immediately after preparation. If you know you want to keep it, store the grated vegetables separately and combine with the dressing just before serving.

Salad with carrots, cabbage, and celery

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