Vitamin salad with cabbage and carrots
Votes: 1
Time: 1 hour 25 minutes
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
The highlight of this coleslaw is sweet Fuji apples, thinly sliced and mixed with shredded cabbage, carrots, green onions, and parsley. The apples are the perfect complement to this vegetable classic, and the honey dressing made with apple cider vinegar and mayonnaise helps bring them together beautifully. Add poppy seeds to the dressing, and it becomes incredibly delicious, adding a pleasant crunch to the vegetables. Let the salad sit in the refrigerator and serve with grilled chicken or pork, sandwiches, or burgers.
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:
Cole Slow
- 1 medium head of cabbage, cored and finely shredded
- 2 large carrots, peeled and cut into thin strips
- 4 radishes, thinly sliced
- 1 bunch green onions, thinly sliced
- 0.5 cup chopped parsley leaves, optional
- 4 Fuji apples, peeled, cored and thinly sliced
Honey dressing with poppy seeds
- 1/4 cup apple cider vinegar
- 1 cup mayonnaise
- 1/3 cup poppy seeds
- 1/3 cup honey
- 2 teaspoons coarse salt
- 1 teaspoon freshly ground black pepper
We recommend
Recipes with similar ingredients: white cabbage, carrot, radish, apples, green onions, apple cider vinegar, honey, poppy
Cooking the dish according to the recipe:
- Make honey poppy seed dressingIn a medium bowl, combine all ingredients. Set aside.
In a large bowl, combine cabbage, carrots, radishes, green onions, parsley and apples. - Pour in the remaining dressing and toss to coat thoroughly. Refrigerate for at least 1 hour before serving, tossing the salad at least once to distribute the dressing evenly.
Author of the recipe - Wolfgang Puck is a professional chef and food writer.
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