This cabbage salad recipe is light, healthy, and a burst of flavor to your meal. It is the perfect complement to grilled meats at a barbeque, as a side with your favorite seafood, or served with a delicious roast. Multo™ by CookingPal® makes this an easy anytime dish by doing all of the annoying chopping and prep work. Top this versatile, brightly colored salad with any dressing of choice and indulge your taste buds in its fresh, crisp flavors.
Shred cabbage and carrots for a light, healthy salad that can be topped with any salad dressing of choice. This refreshing dish can be served with virtually anything - seafood, stews, roasts - or is delicious enough to be eaten by itself.
10.5 OZ / 300 G white cabbage
8.75 OZ / 250 G carrots
3.5 OZ / 100 G celeriac
2.75 OZ / 80 G red onion
7 OZ / 200 G apple
1 OZ / 30 G spring onion
5 OZ / 150 G celery
1.75 OZ / 50 G salad cream
1.5 OZ / 40 G crème fraiche
1 SPRIG parsley
0.5 OZ / 15 G apple cider vinegar
1 TSP salt
0.25 TSP pepper
Wash the cabbage and chop into quarters.
Place in the mixing bowl and chop for 7 seconds / speed 5.Transfer to a big mixing bowl and set aside.
Peel the carrots, celeriac, and onion, cut all into chunks.
Place one at a time in the mixing bowl.
Chop for 10 seconds / speed 8. Place in a big bowl with the cabbage.
Wash the celery, parsley and spring onion. Place in the mixing bowl and chop for 5 seconds / speed 8.
Chop the apple with a knife into quarters and then into chunks.
Place to one side.
Mix all the vegetables in one bowl, add the salad cream, crème fraiche, salt and pepper along with the chopped parsley.
Add the vinegar to taste and then serve.
Enjoy your dish!
Comments will be approved before showing up.