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Vitamin Salata (Cabbage and Carrot Salad)

The Quirky Foodster Team

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Ingredients

  • 300 g (3 cups) white cabbage, finely shredded
  • 2 carrots, grated
  • 1 red bell pepper, thinly sliced
  • 2 tbsp sunflower oil
  • 2 tbsp white wine vinegar
  • 1 tsp sugar
  • Salt and pepper, to taste
  • 1 tbsp chopped fresh parsley

Method

  1. Shred the cabbage finely and place in a large bowl with the grated carrot and pepper.
  2. Whisk together oil, vinegar, sugar, salt and pepper.
  3. Pour dressing over the vegetables and toss well.
  4. Rest 15 minutes for flavours to meld before serving.
  5. Garnish with chopped parsley.

Introduction: A crunchy shredded cabbage and carrot salad dressed simply with oil and vinegar, vitamin salata is a common accompaniment to rich meat dishes on Hungarian tables, valued for its refreshing contrast to heavier paprika stews.

Cultural Background: A crunchy shredded cabbage and carrot salad dressed simply with oil and vinegar, vitamin salata is a common accompaniment to rich meat dishes on Hungarian tables, valued for its refreshing contrast to heavier paprika stews.

Tips: Salt the cabbage lightly and let it sit 10 minutes before dressing to soften it slightly.

Variations: Add thinly sliced radish or a spoon of sour cream for a creamier version.

Storage: Refrigerate up to 2 days; best eaten within 24 hours for crunch.

Reheating: Not applicable; served cold.

Nutrition: Approx. 90 kcal, 1 g protein, 5 g fat, 10 g carbohydrate per serving.

FAQs:

Q: Can I make this ahead?

A: Yes, but add the dressing no more than a few hours before serving to keep the vegetables crisp.

Q: Is this salad served warm?

A: No, it is always served cold or at room temperature.

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