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🍽️ Crunchy Asian Vegetable Mix

142 kcal · 30 min · 4 servings

Ingredients

• 400 g white cabbage
• 400 g red cabbage
• 1 zucchini
• 2 carrots
• salt
• 1 bunch cilantro leaves
• 1 lime (juice)
• 2 tbsp sesame oil
• 1 tbsp honey
• salt

Instructions

1. 1. Thoroughly wash both types of cabbage.
2. 2. Remove the hard cores from the cabbage.
3. 3. Cut the cabbage into thin strips or shred it finely.
4. 4. Wash the zucchini and cut it into small cubes.
5. 5. Peel the carrots and grate them finely.
6. 6. Bring a pot of salted water to a boil.
7. 7. Boil the cabbages briefly for 2 to 3 minutes.
8. 8. Remove the cabbage and boil the carrots and zucchini for about 1 minute.
9. 9. Immediately shock all the vegetables with cold water.
10. 10. Let the vegetables drain well in a colander.
11. 11. Whisk the lime juice with 2 to 3 tablespoons of water, the oil, and the honey.
12. 12. Finely chop the coriander leaves.
13. 13. Mix the drained vegetables and the coriander with the dressing.
14. 14. Season the salad with salt.
15. 15. Let the salad marinate for about 30 minutes before serving.

Nutrition per serving

• kcal: 142
• Protein: 5 g · Fett/Fat: 6 g · Carbs: 16 g