There are days when I really don't feel like cooking something complicated, but I want something fresh, crunchy, and that won't keep me in the kitchen for too long. The white cabbage salad with carrot is one of the options I often turn to, especially when I have a decent cabbage on hand and a healthy carrot in the fridge. It doesn't have many ingredients, you don't have to keep an eye on it, and it always turns out the same, without surprises. When I'm in a hurry, it's very easy for me to throw everything together.
Quick Info
Total time: 15-20 minutes
Preparation time: 15-20 minutes
Cooking time: not needed
Servings: 4
Difficulty: easy
Recipe type: diet salad, quick side dish
Ingredients
600 g white cabbage
1 large carrot (about 200 g)
1 lemon
salt
pepper
olive oil
a little red pepper (for decoration)
Preparation Method
1. Remove the outer leaves from the cabbage, then slice it as thinly as possible. I use a sharp knife and make fine strips.
2. Peel the carrot and grate it using a fine grater.
3. Place the cabbage and carrot in a large bowl.
4. Sprinkle a little salt over them and gently massage with your hands until the cabbage softens slightly. Don't overdo it, so it remains crunchy.
5. Season with pepper to taste.
6. Squeeze the lemon and add the juice to the salad.
7. Drizzle with a little olive oil, just enough to bind the salad without making it too greasy.
8. Mix everything well.
9. Finally, garnish with a few strips of red pepper, if you have it.
10. It can be served immediately.
Why I make this recipe often
It's quick and requires ingredients that I usually have at home. I like that it doesn't involve cooking, and it's a sure and filling solution when on a diet. Plus, it keeps well in the fridge for a few hours if I don't add the oil and lemon juice right away.
Tips and Variations
Tips
- Don't add too much salt at first; the cabbage softens faster than it seems.
- If you want the salad crunchier, massage the cabbage for just a few seconds.
- The lemon juice can be adjusted to taste – sometimes a large lemon can be too much.
Substitutions
- Olive oil can be replaced with sunflower oil, but the taste will be more neutral.
- If you don't have red pepper, you can skip the garnish or use a few parsley leaves.
Variations
- Sometimes I add a little grated apple for a sweet-sour taste. It doesn't radically change the salad but gives it a pleasant note.
- It also works with a little cumin, but it's not mandatory.
- You can also add a small onion, finely sliced, if you like a slightly spicy flavor.
Serving Ideas
- As a side dish with a simple steak.
- As a lunch snack, alongside a slice of whole grain bread.
- In a container for takeout, with the oil and lemon added just before eating.
Frequently Asked Questions
1. Can I use red cabbage?
Yes, but the taste will be sweeter, and the color will be more intense. The texture is just as good.
2. Can the salad be prepared a day in advance?
Yes, but it's best to add the oil and lemon at the end, so the cabbage and carrot don't soften too much.
3. How do I choose the right cabbage for this salad?
Choose a compact cabbage, not too old. The fresher it is, the crunchier the salad will be.
4. Can lemon juice be replaced with vinegar?
Yes, you can use plain or apple cider vinegar, but the taste will be slightly different.
5. Does the carrot have to be grated finely?
It's more pleasant that way, but if you don't have a fine grater, you can use a larger one. The texture will just be slightly different.
Nutritional Values
Approximately, for one serving of this salad (without apple or other additions), we have around 80-100 kcal. Most of the calories come from the olive oil. Carbohydrates approximately 10-12 g, protein 2-3 g, fats 5-7 g (depending on how much oil is used). The salad is rich in fiber and vitamins C and K. Values are approximate and may vary depending on the exact quantities used.
Storage and Reheating
This salad is best consumed immediately or on the same day. If you want to keep it, store the cabbage with the carrot and salt separately, without oil and lemon, and add them just before serving. Once mixed with dressing, it doesn't stay crunchy for more than a day in the fridge. Reheating does not apply to this recipe.
Quick Info
Total time: 15-20 minutes
Preparation time: 15-20 minutes
Cooking time: not needed
Servings: 4
Difficulty: easy
Recipe type: diet salad, quick side dish
Ingredients
600 g white cabbage
1 large carrot (about 200 g)
1 lemon
salt
pepper
olive oil
a little red pepper (for decoration)
Preparation Method
1. Remove the outer leaves from the cabbage, then slice it as thinly as possible. I use a sharp knife and make fine strips.
2. Peel the carrot and grate it using a fine grater.
3. Place the cabbage and carrot in a large bowl.
4. Sprinkle a little salt over them and gently massage with your hands until the cabbage softens slightly. Don't overdo it, so it remains crunchy.
5. Season with pepper to taste.
6. Squeeze the lemon and add the juice to the salad.
7. Drizzle with a little olive oil, just enough to bind the salad without making it too greasy.
8. Mix everything well.
9. Finally, garnish with a few strips of red pepper, if you have it.
10. It can be served immediately.
Why I make this recipe often
It's quick and requires ingredients that I usually have at home. I like that it doesn't involve cooking, and it's a sure and filling solution when on a diet. Plus, it keeps well in the fridge for a few hours if I don't add the oil and lemon juice right away.
Tips and Variations
Tips
- Don't add too much salt at first; the cabbage softens faster than it seems.
- If you want the salad crunchier, massage the cabbage for just a few seconds.
- The lemon juice can be adjusted to taste – sometimes a large lemon can be too much.
Substitutions
- Olive oil can be replaced with sunflower oil, but the taste will be more neutral.
- If you don't have red pepper, you can skip the garnish or use a few parsley leaves.
Variations
- Sometimes I add a little grated apple for a sweet-sour taste. It doesn't radically change the salad but gives it a pleasant note.
- It also works with a little cumin, but it's not mandatory.
- You can also add a small onion, finely sliced, if you like a slightly spicy flavor.
Serving Ideas
- As a side dish with a simple steak.
- As a lunch snack, alongside a slice of whole grain bread.
- In a container for takeout, with the oil and lemon added just before eating.
Frequently Asked Questions
1. Can I use red cabbage?
Yes, but the taste will be sweeter, and the color will be more intense. The texture is just as good.
2. Can the salad be prepared a day in advance?
Yes, but it's best to add the oil and lemon at the end, so the cabbage and carrot don't soften too much.
3. How do I choose the right cabbage for this salad?
Choose a compact cabbage, not too old. The fresher it is, the crunchier the salad will be.
4. Can lemon juice be replaced with vinegar?
Yes, you can use plain or apple cider vinegar, but the taste will be slightly different.
5. Does the carrot have to be grated finely?
It's more pleasant that way, but if you don't have a fine grater, you can use a larger one. The texture will just be slightly different.
Nutritional Values
Approximately, for one serving of this salad (without apple or other additions), we have around 80-100 kcal. Most of the calories come from the olive oil. Carbohydrates approximately 10-12 g, protein 2-3 g, fats 5-7 g (depending on how much oil is used). The salad is rich in fiber and vitamins C and K. Values are approximate and may vary depending on the exact quantities used.
Storage and Reheating
This salad is best consumed immediately or on the same day. If you want to keep it, store the cabbage with the carrot and salt separately, without oil and lemon, and add them just before serving. Once mixed with dressing, it doesn't stay crunchy for more than a day in the fridge. Reheating does not apply to this recipe.