Colorful Vitamin-Packed Cabbage Salad

Delicious vitamin salad from affordable products! This salad is something like one of the variations of the famous American coleslaw salad. It turns out appetizing and bright. The salad can be served as an independent dish or as an accompaniment to meat, fish, potatoes, and rice. Help yourself!
cook time: 20 min
Maya Lindell
Colorful Vitamin-Packed Cabbage Salad

Nutrition Facts (per serving)

58
Calories
3g
Fat
7g
Carbs
1g
Protein

Ingredients (6 portions)

Basic:

Onion 1 pc
Salt to taste
Sugar 0.5 tsp
White wine vinegar 1 tsp
Green onions 15 g
Carrot 1 pc
White cabbage (half a medium sized head of cabbage) 0.5 pc
Vegetable oil 3 tbsp
bell pepper 0.5 pc
Dill 2 tbsp
Red cabbage (half a medium sized head of cabbage) 0.5 pc

Recipe instructions

Step 1

Step 1
Prepare the necessary ingredients. For the salad you will need white and red cabbage (half a head each), large bell peppers, small carrots and onions, herbs (dill, green onions).

Step 2

Step 2
Peel the onion. Rinse it and the knife in cold water so that the onion juice does not irritate the mucous membranes of the eyes. Cut into thin half rings and place in a deep container. Sprinkle with a pinch of sugar (or a little more, the onion should be slightly sweet). Pour in 1 tbsp. l. wine vinegar and knead it well with your hands. Leave it and let it sit.

Step 3

Step 3
Peel the white cabbage from the top flaccid and darkened leaves, cut into pieces. Wrap half a head of cabbage in cling film and store it in the refrigerator. Finely chop the other half with a knife or in a food processor.

Step 4

Step 4
Do the same with red cabbage. Peel, cut and shred finely.

Step 5

Step 5
Wash the carrots thoroughly to remove dirt with a brush. Peel the skin with a knife or vegetable peeler. Grate. I used a grater for Korean carrots, but you can grate them using a regular medium or large grater.

Step 6

Step 6
Rinse the dill, dry it with paper towels and chop finely.

Step 7

Step 7
In a deep salad bowl, mix two types of cabbage, carrots, onions and dill. Add a generous pinch of salt (depend on your taste preferences). Mash everything with your hands; the cabbage should release its juice.

Step 8

Step 8
Cut the bell peppers, washed and dried with paper towels, and remove the core and seeds. Cut into thin slices. Chop the green onions. Add onions and peppers to the salad. Stir. Add more salt if necessary. Pour in a few tablespoons of refined vegetable oil. You can add a little apple cider vinegar (about 1 tbsp). Stir.

Step 9

Step 9
The salad can be served immediately, but if you leave it to soak for 1 hour at room temperature, it will become even tastier. Place it on a flat plate in a mound. Garnish with parsley leaves. Bon appetit!

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