Fresh Cabbage, Pepper, and Carrot Salad

Crispy, juicy, made from fresh vegetables. What could be tastier! Cabbage salad with bell peppers and carrots is great for an everyday menu for lunch or dinner. Simplicity and speed of preparation, combined with the benefits and availability of products, will make this snack a frequent guest on your table.
cook time: 15 min
Caleb Huxley
Fresh Cabbage, Pepper, and Carrot Salad

Nutrition Facts (per serving)

85
Calories
6g
Fat
6g
Carbs
1g
Protein

Ingredients (3 portions)

Basic:

Olive oil (can be replaced with any other vegetable oil to taste) 2 tbsp
Salt to taste
Sugar (pinch) 1 g
Ground black pepper to taste
Lemon juice 1 tbsp
Carrot 1 pc
White cabbage 300 g
bell pepper 1 pc

Recipe instructions

Step 1

Step 1
How to make a salad from fresh cabbage with bell peppers and carrots? There is nothing complicated here. To begin, prepare the ingredients according to the list. If you wish, you can add 1 tbsp. l. table, wine or apple cider vinegar. I used extra virgin olive oil, but you can use any vegetable oil you like. For information on how to choose the right vegetable oil, read the article, link at the end of the recipe.

Step 2

Step 2
Remove the top damaged leaves from fresh cabbage. Shred the cabbage, avoiding the dense, hard leaves around the stalk.

Step 3

Step 3
Peel the carrots and grate them using a coarse grater or a Korean carrot grater. You can replace or supplement the vegetable part to your liking.

Step 4

Step 4
Peel the bell pepper from seeds and stems and cut into cubes. Instead of a whole bell pepper, you can take half of different colors — this will make the salad colorful and beautiful.

Step 5

Step 5
In a bowl, combine white cabbage, bell pepper and carrots. Add sugar, salt and pepper and stir. At the same time, lightly crush the vegetables with your hands so that they release the juice. If you wish, you can add chopped dill, parsley, green onions, cilantro or a mixture of different herbs to the salad.

Step 6

Step 6
Season the salad with vegetable oil and lemon juice and mix again. Salad ready. You can serve it to the table. Bon appetit!

Additional rubrics

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