Cabbage and carrot salad
Origin of the recipe
There's probably no one who hasn't enjoyed a fresh cabbage and carrot salad with oil and vinegar at the cafeteria. But it's also easy to make at home! Delight your family by serving a cabbage and carrot salad for lunch just like the one you'd get at the cafeteria—but fresher and tastier!
What do you need for cooking?
Ingredients
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Cabbage
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Carrot
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Salt
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Sugar
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Vinegar 9%
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Vegetable oil
Kitchen utensils
- Knife
- Board
- Pot
- shoulder blade
- Grater
Make a delicious and simple salad of fresh cabbage and carrots, dressed with vinegar, sugar, and salt, just like in a Soviet canteen. This classic, vitamin-rich salad is a great addition to any meal, delighting with its freshness and lightness.
Step-by-step recipe
Step 1:
Finely chop the cabbage.
Step 2:
Place the cabbage in a saucepan, add salt, knead the cabbage well with your hands and leave for 15 minutes.
Step 3:
Grate the carrots on a coarse grater and add to the cabbage.
Step 4:
Add a tablespoon of sugar and two tablespoons of vinegar.
Step 5:
Mix the salad thoroughly, cover and refrigerate for one and a half to two hours.
Step 6:
Add two tablespoons of vegetable oil and stir.
Cooking tips
The thinner you shred the cabbage, the tastier the salad will be.
Choose only fresh, juicy carrots for the salad.
