Salad with red cabbage, carrots and apples
Votes: 16
Time: 1 hour 20 min.
Complexity: easily
Quantity: 12 tbsp.
Complexity: easily
Quantity: 12 tbsp.
A recipe for a red cabbage salad, pre-marinated in apple cider vinegar for juiciness, with the addition of carrots and apples.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 small head red cabbage, tough ends trimmed and shredded (approx. 6 cups)
- 2 fennel bulbs, cored and cut into strips
- 3 carrots, grated
- 2 green apples, cut into strips
- 1 red onion, thinly sliced into half rings
- 1 cup apple cider vinegar
- Coarse salt
- 1.5 - 2 cups mayonnaise
- 2 - 3 tbsp. horseradish
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Cooking the dish according to the recipe:
- Combine red cabbage, fennel, carrots, apples, and red onion in a large bowl. Pour apple cider vinegar over the cabbage to soften it, sprinkle with salt, and let it sit for at least 1 hour.
- Squeeze the vegetables to remove excess liquid and stir in the mayonnaise and horseradish; season with salt. Taste and add more salt if needed. The cabbage in the salad should be slightly tart, fairly juicy, soft, and crisp.
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