afoona
Classic Cabbage and Carrot Salad
Salads

Classic Cabbage and Carrot Salad

A crunchy white cabbage and carrot salad in a lemon and olive oil dressing, a perfect side for any meal.

⏱ 45 min🍽 4 servings 🌍 Israeli👩‍🍳 Afoona🧩 2 parts
🧀 Dairy🥬 Vegetarian🌾 Gluten-free

👨‍🍳 Method

For the Salad Dressing

  1. 1
    Seal the oil, lemon juice, sugar, salt and black pepper in a jar and shake well, until smooth.
    Jar

To assemble

  1. 2
    Slice the cabbage into very thin strips.
    KnifeCutting board
  2. 3
    Grate the carrot coarse.
    Grater
  3. 4
    Put the cabbage and carrot in a large bowl.
    Bowl
  4. 5
    Pour in the dressing and toss well.
  5. 6
    Add the parsley and toss.
  6. 7
    Refrigerate for at least 20 minutes so the vegetables absorb the dressing.
    Refrigerator
    💡Resting in the dressing improves the salad: the vegetables absorb the flavor, and hard vegetables (cabbage, carrot) also soften a little.
141calories
2 gprotein
8 gcarbs
10 gfat
● protein 6%● carbs 24%● fat 70%

Per serving (179 g), of 4 servings

For the Salad Dressing · To assemble ·

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⚖ About the ingredients

🔧 Tools needed (6)

  • Refrigerator · Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
  • Cutting board · Also works: Plate (Large plate, dulls the knife)
  • Knife · Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
  • Bowl · Also works: Pot (None)
  • Grater · Also works: Food processor (Grating disc, more to wash) · 💡 Workaround, changes the dish: Knife (Chop finely, different texture)
  • Jar · Also works: Storage container (None)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Dressing → Dressed Vegetable Salad

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