Marinated Cabbage And Carrot Salad
A quick cabbage and carrot salad that's left to marinate for 24 hours. Not too sour or salty, with a hint of sweetness from honey, and a touch of garlic.
Servings: 1 bowl
- 3 tablespoons honey
- ⅔ teaspoon kosher salt
- 4 tablespoons red wine vinegar
- 2 tablespoons apple cider vinegar preferably unfiltered
- 8 tablespoons extra virgin olive oil
- 1 small garlic clove crushed
- 450 grams (5 cups) finely shredded white cabbage
- 4 medium-sized (2 cups) grated carrots
- freshly ground pepper
In a mixing bowl add the honey, two types of vinegar, and salt. Mix very well with a hand whisk. Add the olive oil and mix again until it becomes a nice and smooth vinaigrette.
Toss in the bowl the garlic clove, cabbage, and carrots. Season with some freshly ground pepper. Mix very well with your hands. Then cover the bowl with plastic wrap and place it in the fridge for 24 hours. You can transfer the cabbage into jars if you prefer.
The more it will sit the stronger its flavor will become. You can keep it stored in the fridge for up to 4 days.
Serving: 1bowl | Calories: 1318kcal | Carbohydrates: 80g | Protein: 6g | Fat: 112g | Saturated Fat: 16g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 82g | Sodium: 1646mg | Potassium: 869mg | Fiber: 12g | Sugar: 66g | Vitamin A: 1110IU | Vitamin C: 167mg | Calcium: 198mg | Iron: 3mg