Cabbage and carrot salad

Name: Cabbage and carrot salad - Lavinia E.
Ingredients: 200 g red cabbage; 200 g white cabbage; 200 g carrot; 1 tablespoon olive oil; 1 tablespoon balsamic vinegar; 1/2 teaspoon ground cumin; salt

Savory - Cabbage and carrot salad by Lavinia E. - Recipia

This cabbage and carrot salad is something I prepare quite often, especially when I’m in the mood for a quick dish with ingredients I always have in the fridge. I usually make this salad after I’ve chopped a new cabbage for something else and have a small piece left. I prefer the cabbage to be a bit crunchy, without rubbing it with salt, so it resembles the Italian style – almost al dente. It’s one of those salads that don’t require much effort but taste great and look colorful. Quick Info Total time: about 15 minutes Preparation time: 15 minutes Cooking time: none required Servings: 4 Difficulty: easy Recipe type: salad, quick side dish Ingredients 200 g red cabbage 200 g white cabbage 200 g carrot 1 tablespoon olive oil 1 tablespoon balsamic vinegar 1/2 teaspoon ground cumin salt, to taste Instructions 1. Slice the white and red cabbage as thinly as possible. I like long, uniform strips, but I don’t mind if they’re a bit uneven when I’m in a hurry. 2. Place the cabbage in a large bowl. Sprinkle salt to taste, but don’t rub it. I like the crunchier texture and usually don’t let the cabbage soak in salt. 3. Peel and wash the carrot. Cut it into thin strips using a vegetable peeler, not a grater. This will give you nice thin ribbons that mix well with the cabbage. 4. Add the carrot to the cabbage. 5. Drizzle the olive oil and balsamic vinegar on top. 6. Sprinkle the ground cumin. If you’re not a fan of cumin, you can add it gradually or even omit it, but it does give the salad a unique flavor. 7. Toss everything together with two forks or by hand, just enough to evenly distribute the dressing and spices. Done. Why I make this recipe often It’s the kind of salad that doesn’t need fancy ingredients and turns out well every time. It’s quick to prepare, doesn’t dirty many dishes, and keeps well in the fridge for a few hours without getting too soggy. I love that it’s crunchy and that I can make it without needing exact recipes or complicated techniques. Tips and Variations Tips - Choose fresh cabbage. If it’s too old, it will be tough and hard to chew. - For a uniform result, use a very sharp knife when cutting the cabbage. - Mix the salad just before serving, especially if you want to maintain the crunchy texture. Substitutions - Olive oil can be replaced with sunflower oil or another neutral oil if you don’t have anything else on hand. - Balsamic vinegar can be swapped for apple cider vinegar or even lemon juice, but the taste will be slightly different. - You can skip the cumin if you don’t like it or replace it with a bit of freshly ground pepper. Variations - If you like, you can add some thinly sliced red onion. - Chopped dill or parsley adds an extra touch of freshness. - On days when I want something heartier, I add some pumpkin or sunflower seeds on top of the salad. Serving Ideas - It pairs well as a side dish with grilled meat or steak. - You can put it in a sandwich with hummus or cheese. - It’s also good on its own, alongside slices of dark bread. Frequently Asked Questions Can I make the salad with just one type of cabbage? Yes, you can use only white cabbage or only red cabbage if that’s what you have. It will be just as tasty, though it will have a different color. Can it be prepared in advance? Yes, you can chop the ingredients and mix everything a little before mealtime. If you want it to last longer, keep the dressing separate and add it just before serving. What do I do if I don’t have a vegetable peeler for the carrot? You can cut the carrot into very thin strips with a knife or grate it with a large grater. It won’t have the same texture, but it works. How much cumin can I add? It depends on your taste. Start with half a teaspoon, and if you like it, you can add a bit more. If you’re unsure, start with less. Nutritional Values These are just estimates for one serving of four: Calories: ~90 kcal Carbohydrates: 14 g Protein: 2 g Fat: 3 g The fiber content is quite good, and the fat mainly comes from the oil. Carrots provide carbohydrates and some natural sugars. Values may vary depending on the exact amount of oil or vinegar you use. Storage and Reheating The salad keeps well in the fridge for up to 24 hours, but the cabbage will start to soften and release some liquid. I recommend consuming it fresh or within a few hours of preparation. It’s not meant to be reheated – it’s a salad served cold. If you want to prepare it ahead of time, keep the chopped ingredients separate and mix them when needed.