Cabbage is one of the oldest vegetables known to mankind. It was cultivated as far back as ancient Greece and Rome.
Cabbage salads have been popular in different cultures and countries throughout history. In Europe, cabbage was a staple food. It was consumed fresh, sauerkraut, and boiled. It was salted, sauerkraut and used to prepare various dishes, including salads.
Cabbage salads were simple and affordable dishes that were made from available ingredients. Carrots, onions, vegetable oil, salt and pepper were added to them. Such salads were light and nutritious, so they were popular among people who were engaged in physical labor.
Let’s tell you how to prepare a light cabbage salad.
Ingredients:
- Cabbage – 600 g;
- Carrots – 1 pc;
- Sugar – 1 tbsp;
- Salt – ½ tsp;
- Vinegar 9% – 1.5 tbsp;
- Unrefined cold-pressed sunflower oil – 3 tbsp.
Preparation of coleslaw:
Shinkuem thin straw cabbage, squeeze slightly with hands, salt. Grate peeled carrots on a coarse grater and put them to the cabbage
. Sprinkle cabbage and carrots with sugar, pour vinegar and mix. Leave the salad for 10-15 minutes.
Then add sunflower oil to the salad, mix and leave in the refrigerator for an hour.
As a result, you get an excellent cabbage salad. It is hard to think of a more budget-friendly salad.
