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🍽️ Vegan Spicy Cabbage Salad with Carrot and Cranberries

105 kcal · 30 min · 4 servings

Ingredients

• Savoy Cabbage 1 pc.
• Carrots 1 pc.
• Onions, red 0.5 pc.
• Salt Pinch
• Lemons 1 pc.
• Soy Yogurt 3 tbsp
• Oil 1 tbsp
• Wild Cranberries 2 tbsp
• Sugar Pinch
• Parsley, fresh 10 g

Instructions

1. 1. Halve the pointed cabbage and remove the hard core.
2. 2. Cut the vegetable into thin strips.
3. 3. Wash the strips and spin them dry.
4. 4. Peel the carrot and remove the ends.
5. 5. Grate the carrot coarsely.
6. 6. Halve the onion and peel it.
7. 7. Cut the onion into thin strips.
8. 8. Put the pointed cabbage, carrot, and onion into a sieve.
9. 9. Salt the vegetables and mix them.
10. 10. Let the vegetables sit for about 10 minutes.
11. 11. Wash the lemon.
12. 12. Finely grate 1 teaspoon of lemon zest.
13. 13. Halve the lemon.
14. 14. Squeeze the juice from one half.
15. 15. Stir soy yogurt, lemon zest, 1 tablespoon of lemon juice, oil, and cranberries in a bowl.
16. 16. Season the sauce with sugar and salt.
17. 17. Squeeze the vegetables thoroughly.
18. 18. Add the vegetables to the sauce.
19. 19. Mix everything well.
20. 20. Let the salad sit for about 5 minutes.
21. 21. Wash the parsley.
22. 22. Shake the parsley dry.
23. 23. Pluck the leaves from the stems.
24. 24. Distribute the salad on plates.
25. 25. Garnish the salad with parsley.
26. 26. Serve the salad.

Nutrition per serving

• kcal: 105
• Protein: 2 g · Fett/Fat: 7 g · Carbs: 11 g