Can I replace vinegar with lemon juice?

Yes, lemon juice gives a milder, fruitier tang. Use it in the same amount, adjusting to taste.

How to make the salad less tangy?

Reduce the vinegar or add a little more sweetener. Adding more carrot also helps mellow the acidity.

Can I use red cabbage?

Yes, it adds vibrant color and a firmer texture. Increase resting time slightly if needed.

What can replace sweetener?

You can use 1 teaspoon of sugar or honey instead — the flavor becomes more natural, with slightly higher calories.

Cabbage and carrot salad

Name: Cabbage and carrot salad
Total time: 10 min
Yield: 2 порции
Cuisine: International
Ingredients: White cabbage — 500 g; Carrot — 40 g; Salt — 5 g; Bulk sweetener — 2 g; Black pepper powder — 3 g; Vinegar — 15 g

15min

565g

Nutrition per 100g

This cabbage and carrot salad is a true powerhouse of vitamins and freshness. Crisp white cabbage, juicy carrot, a hint of tangy vinegar, and a touch of sweetener create a perfectly balanced flavor. Simple and quick, it makes a great side to meat dishes or a light meal on its own. At only 42 calories, it's healthy and delicious!

BreakfastFromFreshProductsFresh VegetablesSnack

WHAT YOU WILL NEED

From ingredients

6 products

Основа

Специи

Black pepper powder3 g

Заправка

Vinegar15 g

SIMPLE PROCESS

Step by step recipe

For a juicy and crunchy salad, shred the cabbage thinly and grate the carrot coarsely. After mixing with salt and sweetener, gently massage the cabbage with your hands to release its juice. Add vinegar to taste, and choose your dressing — oil or mayonnaise. Let the salad rest for 5–10 minutes to allow the flavors to meld.

Step 1

Shred the Cabbage

Thinly slice the cabbage, discarding tough stems, and place it in a large bowl.

Step 2

Prep the Carrot

Wash, peel, and grate the carrot coarsely. Add to the cabbage.

Step 3

Season and Mix

Add salt, sweetener, and pepper. Gently massage the cabbage with your hands to release its juice. Stir in vinegar to taste.

Step 4

Let It Rest

Leave the salad at room temperature for 10 minutes to allow the flavors to develop.

Step 5

Serve

Just before serving, add oil or mayonnaise if desired, toss, and enjoy.

CHEF'S TIP

Shred Cabbage Thinly

For a tender texture and better absorption of dressing, slice the cabbage as thinly as possible using a sharp knife or a mandoline.

Grate Carrot Coarsely

Coarse carrot shreds add vibrant color, a touch of sweetness, and blend well with the fine cabbage.

Adjust the Tanginess

Add vinegar gradually, tasting as you go — it should refresh, not overpower. Substitute lemon juice for a milder tang.

Let the Salad Rest

After dressing, leave the salad at room temperature for 10–15 minutes — the cabbage softens and the flavors meld beautifully.

SUBSTITUTIONS

Add your taste

With Apple Add one grated tart-sweet apple — the salad becomes juicier and fruitier.
With Nuts Sprinkle with a handful of walnuts or sunflower seeds for extra crunch.
With Fresh Herbs Add chopped dill or parsley for a fresh, aromatic touch.
With Oil Dressing Instead of mayonnaise, use 1–2 tablespoons of vegetable oil (olive or sunflower) for a lighter, lenten-friendly version.

HOW TO STORE

How to Store Cabbage and Carrot Salad

Best enjoyed fresh. If leftovers remain, store in a covered container in the fridge for up to 1 day. Without dressing, it keeps for up to 2 days. Dressed salad may release liquid and lose crunch, so stir before serving. Do not freeze.

GOOD TO KNOW