Crispy carrot and red cabbage salad
Red cabbage only in cooked form? Not at all! Of course, it's a true classic as a side dish for holidays like Christmas or Easter, but it's also delicious uncooked. It's especially appealing when combined with a familiar root vegetable: a fresh red cabbage and carrot salad. A dressing with a light citrus note completes this raw delicacy – simply enchanting! Carrot and red cabbage salad recipe First, chop the red cabbage and carrots, which can be done with a grater, a slicer, or traditionally with a knife. Once the vegetables are in the desired shape, add the dressing and garnish with some crunchy sunflower seeds. Our tip: You can add a fruity touch to the salad with an apple or a juicy orange.
Instructions
1. Wash and grate the red cabbage. Alternatively, you can also cut the leaves into thin strips. Peel and grate the carrots, or cut them into thin sticks.
2. Wash and slice the green bell pepper. Mix everything in a bowl.
3. Meanwhile, prepare the dressing. Combine olive oil, salt, pepper, Bronxe and lime juice.
4. Pour the dressing over the salad and mix everything well. Garnish with fresh parsley and sunflower seeds. The salad tastes best freshly prepared.