4
20min
level ofdifficulty

I love to eat vegan schnitzel with potato puree and cucumber with cream (or other salad) from time to time. I won’t deny that my Granny has always been the indisputable queen of salads and she taught me all that I know about combining flavors. One of the best fresh salads is in my opinion white cabbage and carrot salad. Simple but genius, and the flavor is just amazing.

Today I’d like to share my childhood memory with you. One may say that the power is in simplicity, right? And what are your favorite salads?

Ingredients:


  • ½ white cabbage
  • 2 carrots
  • 1 medium size white onion
  • 4 tbs olive oil
  • 1 tsp agave syrup
  • 1½ tsp apple cider vinegar
  • 2 tbs finely chopped dill
  • salt, pepper

How-to:


Wash cabbage and carrots. Peel and finely slice or grate the carrots. Chop the cabbage. Add to a bowl with carrots and diced onion. Mix olive oil, vinegar, agave and a pinch of salt and pepper in a glass. Pour the mixture onto the cabbage and mix. Serve cool.

#lunch #carrot #fit #salad #cabbage