Cabbage salad

🥬 Finely shredded raw white cabbage and grated carrot with lemon and oil. No mayonnaise or raw egg; a crisp side for four people.

Ingredients

• 500 g white cabbage leaves, trimmed weight without core
• 150 g peeled carrot
• 30 ml lemon juice
• 20 ml vegetable oil
• 2 g salt, adjusted to taste
• 1/4 teaspoon black pepper
• 5 g washed chopped parsley, optional

Preparation

Remove damaged outer cabbage leaves. Wash usable leaves with drinking water, drain and dry well; use a clean board and knife.

Remove the core, weigh 500 g leaves and finely shred into even strips, removing hard rib pieces.

Wash and peel carrot, weigh 150 g and grate with a clean grater into a large bowl.

Add cabbage and combine with clean utensils without compressing heavily.

Mix lemon juice, oil, salt and pepper separately until evenly combined.

Dress the vegetables, toss for one minute and rest in the refrigerator for five to ten minutes.

Taste and adjust only if needed. Add optional parsley and divide into four small side portions.

Serve chilled. Refrigerate leftovers immediately in a clean container and use within twenty-four hours; lemon does not replace refrigeration.