Cabbage salad

Name: Cabbage salad
Total time: 40 min
Yield: 4
Cuisine: Tchad
Ingredients: 500 g trimmed white cabbage; 200 g peeled carrots; 40 g peeled onion; 25 ml lemon juice; 20 ml oil; 3 g salt; 1 g black pepper

🥗 Finely sliced white cabbage, grated carrot and lemon, without mayonnaise.

Ingredients

500 g trimmed white cabbage
200 g peeled carrots
40 g peeled onion
25 ml lemon juice
20 ml oil
3 g salt
1 g black pepper

Preparation

Remove damaged outer leaves and hard cabbage core. Wash in drinking water, drain and weigh 500 g usable leaves. Wash carrots before peeling and weigh 200 g.

Thinly slice cabbage with a knife on a stable board. Grate carrots and finely chop onion. Combine in a large clean bowl.

Mix lemon, oil, salt and pepper separately. Pour over vegetables and lift with two large spoons to distribute dressing without crushing.

Cover and refrigerate about 20 minutes at 4 °C or below. Cabbage softens slightly while staying crunchy. Lemon adds taste, not a replacement for refrigeration.

Mix again and divide into 4 portions with juice. Reference: 20 preparation, no cooking, 20 refrigerated resting, total 40 minutes. Serve fresh with clean utensils.