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White cabbage and carrot salad

updated

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Ingredients for 4 servings:

  • 850 g white cabbage
  • 2 carrots
  • 2 tsp vegetable stock powder
  • 1 tbsp, heaped coconut oil
  • 2 tbsp seasoning mix (salad fine)
  • 4 tbsp balsamic vinegar, lighter
  • 2 tbsp sunflower oil
  • 10 tbsp water

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 25 minutes

Cut the white cabbage into strips, peel and grate the carrots. Melt the coconut oil in a non-stick pan and cook the white cabbage and carrots for about 10 minutes. Season with the vegetable stock powder and stir. Transfer to a salad bowl to cool. Combine the salad dressing, balsamic vinegar, sunflower oil, and water in a shaker, shake well, and pour over the white cabbage and carrots. Stir and let stand for at least an hour.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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