Cabbage salad with carrots and vinegar is one of the simplest and most affordable, which could previously be found in any cafeteria and public catering. It can be served with a wide variety of dishes - it goes well with meat, potatoes, cereals, pasta, etc.
A complex of very successful ingredients is taken as a basis - carrots and cabbage, but if you wish, you can always increase the composition to taste, for example, add sweet red onions, peppers, tomatoes, cucumbers, in general, any vegetables.
Preparing a salad is very simple, just a few minutes and it can be served at the table. You can use ordinary table vinegar, but apple or wine vinegar still shows itself well - they are more preferable and useful.
Ingredients:
Young white cabbage - 200 g
Carrots - 1 pc.
Table vinegar - 1 tsp
Vegetable oil - 1 tbsp.
Salt - 2 pinches
Ground pepper - 2 pinches
Sugar to taste
Process description:
1. Prepare all the necessary ingredients according to the list, choose fresh and tasty vegetables.
2. Young white cabbage can be replaced with regular cabbage, if necessary. Select the forks tight and free from damage. Cut off the required amount of cabbage, discard the top leaves. Cut into thin strips.
3. Pick up large carrots, again, it is better to use young ones - juicy and sweet. Clean and wash well. Take the grater that is intended for cooking Korean carrots. Rub the root vegetable with oblong thin shavings.
4. Prepare a deep bowl in which it will be convenient to mix the ingredients. Transfer cabbage slices and carrots to it.
5. Pour in ground black pepper, salt and granulated sugar - it needs to be added quite a bit so that the salad acquires a sweetish note. If desired, you can add a little spice from yourself.
6. Pour in a serving of vegetable oil.
7. Then add vinegar. Stir all ingredients, squeezing slightly with your hands.
8. Arrange the cabbage and carrot salad on plates and serve.
Enjoy your meal!
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