Salads
Cabbage and Carrot Salad
Ingredients
- 1/2 head white cabbage, shredded
- 2 carrots, grated
- 2 tbsp chopped parsley
- 3 tbsp olive oil
- 2 tbsp lemon juice or vinegar
- 1/2 tsp sugar
- Salt to taste
Method
- Shred the cabbage finely and grate the carrots.
- Combine cabbage, carrot and parsley in a large bowl.
- Whisk together olive oil, lemon juice or vinegar, sugar and salt.
- Pour the dressing over the salad and toss well.
- Let sit for 10 minutes before serving to allow the flavors to meld.
Introduction: A crunchy, tangy slaw-style salad common on Israeli tables and falafel stands alike, this simple shredded cabbage and carrot salad offers a refreshing, textural contrast to richer dishes.
Cultural Background: A crunchy, tangy slaw-style salad common on Israeli tables and falafel stands alike, this simple shredded cabbage and carrot salad offers a refreshing, textural contrast to richer dishes.
Tips: Letting the salad rest briefly after dressing softens the cabbage slightly and improves the flavor.
Variations: A handful of raisins or toasted sesame seeds is a popular addition. Naturally vegetarian and vegan.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Not applicable; served cold.
FAQs:
Q: Can I make this ahead?
A: Yes, it holds up well and can be made a few hours in advance.
Q: What is this salad commonly served with?
A: It's a popular topping for falafel and shawarma sandwiches.
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