Finely shredded red cabbage rubbed with salt and tossed with grated carrot in a lemon, vinegar and olive oil dressing. A crunchy, vegan and gluten-free side for grills and kebabs.
Ingredients
Instructions
- 1
Remove the outer leaves and tough core of the cabbage and shred it very finely.
- 2
Put the cabbage in a large bowl and rub it with the salt for 2-3 minutes, until it softens slightly and starts to release liquid.
- 3
Peel the carrot, grate it on the coarse side of a grater and add to the cabbage.
- 4
Whisk the olive oil, lemon juice and vinegar, pour over the salad and toss well.
- 5
Let the salad stand for 10 minutes, toss once more and serve.
Nutrition
Per serving
| Calories | 116 kcal |
|---|---|
| Protein | 2 g |
| Carbs | 10 g |
| Fat | 8 g |
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