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🍽️ Fresh Cabbage and Carrot Salad

231 kcal · 30 min · 4 servings

Ingredients

• 300 g Napa cabbage
• 200 g Carrots
• 200 g Broccoli florets
• 0.5 Lemon
• 2 Stalks Celery
• 1 Garlic clove
• 2 tbsp Fruit vinegar
• 2 tbsp Sherry vinegar
• 1 pinch Ginger powder
• 1 tbsp light soy sauce
• 8 tbsp Sunflower oil
• Salt
• Pepper (from the mill)

Instructions

1. 1. Thoroughly wash the cabbage under running water.
2. 2. Remove the hard core end from the cabbage.
3. 3. Slice the cabbage leaves into thin strips.
4. 4. Peel the carrots using a peeler.
5. 5. Slice the carrots into thin, diagonal rounds.
6. 6. Wash the celery stalk under running water.
7. 7. Remove any fibrous strings from the celery.
8. 8. Slice the celery into very thin rounds.
9. 9. Break the broccoli down into small florets.
10. 10. Roughly crush the lemon to release the juice.
11. 11. Bring water to a boil and add salt.
12. 12. Add the broccoli and the crushed lemon to the boiling water.
13. 13. Cook the broccoli for about 7 minutes.
14. 14. Remove the broccoli from the water using a slotted spoon.
15. 15. Place the broccoli immediately into ice water to cool it down.
16. 16. Let the broccoli drain well in a colander.
17. 17. Remove the lemon pieces from the broccoli.
18. 18. Press the garlic through a press into a large bowl.
19. 19. Add all the dressing ingredients to the bowl with the garlic.
20. 20. Stir the dressing ingredients vigorously until a creamy sauce forms.
21. 21. Add the prepared cabbage, carrots, celery, and broccoli to the bowl.
22. 22. Toss everything well so the salad is evenly coated with the sauce.

Nutrition per serving

• kcal: 231
• Protein: 4 g · Fett/Fat: 21 g · Carbs: 7 g