Finely shredded white cabbage and carrot rubbed with salt and dressed with olive oil, lemon and vinegar. A crunchy, mayo-free, vegan and gluten-free side.
Ingredients
Instructions
- 1
Remove the outer leaves and tough core of the cabbage and shred it as thinly as possible with a knife or mandoline.
- 2
Put the cabbage in a large bowl and rub it with the salt for 3-4 minutes, until it softens and shrinks in volume.
- 3
Peel the carrot, grate it finely and add to the cabbage.
- 4
Whisk the olive oil, lemon juice and vinegar, pour over the salad and mix well.
- 5
Let stand for 10 minutes, toss once more and serve.
Nutrition
Per serving
| Calories | 127 kcal |
|---|---|
| Protein | 2 g |
| Carbs | 12 g |
| Fat | 9 g |
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