Red Cabbage and Carrot Slaw
Servings: 4 servings
Calories: 164kcal
Ingredients
Brining the Red Cabbage only!
- 3 tbsp Salt - to brine the red cabbage, rinse off.
Salad
- 500 gram Red Cabbage – thinly sliced
- 1 cup Carrot – grated
- ½ Red onion – very thinly sliced.
- 1 cup Fresh Parsley – roughly chopped
Dressing
- 2 tbsp Apple cider vinegar
- 2 tbsp Extra virgin olive oil
- 1 tsp Honey
- ½ tsp White pepper
Instructions
- Brine the Cabbage: First, we will “dehydrate” the cabbage by brining it. Thinly slice the cabbage and place them in a bowl. Add salt in layers and toss it around to ensure all the sliced cabbages are coated with salt. Let it rest for 2 hours.
- Drain the water: After 2 hours, drain the extracted water, then rinse the cabbage with water. Gently squeeze the cabbage and place it in a bowl. Make sure to taste the saltiness level. If it is too salty, do not panic; you can leave the cabbage in a bowl of unsalted water for 5 minutes, drain the water, and gently squeeze the cabbage again.
- Make the Vinaigrette: Prepare a separate bowl for the dressing. Add vinegar, olive oil, honey, pepper and salt if necessary. Make sure to taste the cabbage before adding more salt. Add the cabbage, carrot and onion and parsley. Toss to coat the dressing on all the ingredients. Serve immediately.
Nutrition
Calories: 164kcal | Carbohydrates: 16g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 17mg | Sodium: 845mg | Potassium: 678mg | Fiber: 4g | Sugar: 8g | Vitamin A: 8020IU | Vitamin C: 95mg | Calcium: 110mg | Iron: 2mg