Mamma's Cabbage Salad

This is a salad I just can’t get enough of that my mother started making a couple of years ago. I’ve changed up the recipe a little bit and reduced the sugar and oil content. It still tastes fantastic though! I just love the crunchy and colourful combination of the cabbage, carrot and red onion. You could also include some shaved brussel sprouts in the mix if you’d like, it goes really well and adds yet another colour. The salad can be stored for the most part of the week and will stay delicious throughout making it perfect for meal prep. I made it in my meal prepping session on youtube which you can watch here. Now I’m eating my weight in this salad for the rest of the week and couldn’t be happier!

Malin x

Cabbage Salad with Carrot and Red onion

Serves 6.

INGREDIENTS:

0,5 kg cabbage, finely sliced

2 medium sized carrots, grated on the rough side

1 red onion, quartered and sliced

For the dressing:

0,25 cup rapeseed oil

0,3 cup apple cider vinegar

1 tbsp cane sugar or alternative equivalent

2 tsp salad seasoning

Salt and black pepper, to taste

METHOD:

Combine all the dressing ingredients in a small sauce pan. Heat while whisking to dissolve the sugar. You do not need to bring the liquid to a boil but simply take it off the heat as soon as the sugar is dissolved. Allow to cool, this can be sped up by pouring the liquid into a shallow bowl.

Place all the prepared vegetables in a large mixing bowl, pour the cooled dressing over them and then mix well. Season with salt and pepper to taste.

This salad keeps well in air tight container in the refrigerator for the most part of a week.