Sweet-and-Sour Cabbage and Carrot Salad in Vinegar
The cabbage is lightly pickled in a hot vinegar and sugar dressing, so it stays crunchy but loses the bite of raw cabbage. This is the salad served next to schnitzel in workers' restaurants, and it only gets better after a day in the fridge.
Carrots: measured in pieces: one ≈ 62 g · 41 kcal per 100 g · More about Carrots →
Vinegar: measured in cup in this recipe: 1 cup = 240 g · 21 kcal per 100 g · More about Vinegar →
Water: measured in cup in this recipe: 1 cup = 240 g · 0 kcal per 100 g · More about Water →
Sugar: measured in tbsp in this recipe: 1 tbsp = 12 g · 387 kcal per 100 g · More about Sugar →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Canola oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Canola oil →
Cucumber: measured in pieces: one ≈ 100 g · 12 kcal per 100 g · More about Cucumber →
🔧 Tools needed (7) · 🍳 One cooking vessel
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Small saucepan· Also works: Pot (None) · Frying pan (A deep pan for sauces)
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)
By the steps, as the recipe is built now: another version or addition can change the list.