Cabbage and carrot salad
Description
The recipe won't take much time. The recipe for cabbage and carrot salad, they say, originated in Poland. However, today it is very popular worldwide, praised for both its simplicity and high vitamin content. In my home, this salad is served as a side dish. It goes well with meat and fish, and is perfect as a light accompaniment to heavy meals. You can make cabbage and carrot salad all year round, but it's especially delicious when made with fresh young cabbage. And if you've grown it yourself, it's simply magical! You can dress the salad with mayonnaise, yogurt, vegetable oil, or a sauce made from olive oil, lemon juice, honey, and mustard. Experiment and enjoy the taste of summer all year round. Serve at the table.
Instructions
- 1
Step 1
1. Thinly slice the cabbage. Place it in a bowl where you'll mix the salad, add salt, and set aside for 10 minutes to let the cabbage soften and release its juice.
- 2
Step 2
2. After 10 minutes, add sugar and lemon juice to the salad and mix again. Grate the carrots, slice the onion into half-rings, and chop the parsley and dill.
- 3
Step 3
3. Mix all salad ingredients in a bowl, taste. Add lemon juice if needed. Season with salt and pepper, add oil, and let it sit for 5-7 minutes.