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🍽️ Fresh Cabbage Salad with Carrots

189 kcal · 30 min · 4 servings

Ingredients

• 300 g white cabbage
• 300 g red cabbage
• 250 g carrots
• 200 ml vegetable broth
• 1 tsp coconut blossom sugar
• 0.5 tsp salt
• 50 ml white wine vinegar
• 2 shallots
• 150 g green bell peppers
• 50 g mayonnaise
• 100 g plain yogurt
• pepper

Instructions

1. 1. Remove the hard core from the white cabbage.
2. 2. Wash the cabbage thoroughly.
3. 3. Cut the cabbage into very fine strips.
4. 4. Peel the carrots.
5. 5. Cut the carrots into small batons.
6. 6. Heat the vegetable broth, coconut blossom sugar, and salt in a pot.
7. 7. Pour the hot broth over the cut cabbage.
8. 8. Add the vinegar.
9. 9. Stir the mixture well.
10. 10. Cover the bowl.
11. 11. Let the salad marinate in the refrigerator for one hour.
12. 12. Peel the shallots after one hour.
13. 13. Dice the shallots finely.
14. 14. Wash the bell pepper.
15. 15. Halve the bell pepper.
16. 16. Remove the seeds and the white inner membranes.
17. 17. Dice the bell pepper finely.
18. 18. Mix the diced shallots and bell pepper with the cabbage.
19. 19. Add the mayonnaise.
20. 20. Add the yogurt.
21. 21. Stir everything well.
22. 22. Season to taste with salt and pepper.
23. 23. Let the salad marinate for another half hour in the refrigerator.
24. 24. Portion the salad into small bowls.
25. 25. Serve the salad.

Nutrition per serving

• kcal: 189
• Protein: 5 g · Fett/Fat: 12 g · Carbs: 15 g