Mongolian Cabbage and Carrot Salad
The Quirky Foodster Team
Ingredients
- Cabbage, finely shredded — 1/2
- Carrots, grated — 2
- Vinegar — 2 tbsp
- Oil — 2 tbsp
- Sugar — 1 tsp
- Salt and pepper — to taste
Method
- Combine the shredded cabbage and grated carrot in a bowl.
- Whisk together the vinegar, oil, sugar, salt and pepper.
- Pour the dressing over the vegetables and toss well.
- Let sit for 15 minutes to soften slightly and absorb the dressing before serving.
Introduction: A crisp, lightly dressed shredded cabbage and carrot salad, a common accompaniment served alongside hearty meat and noodle dishes.
Cultural Background: With fresh vegetables historically limited by Mongolia’s climate, dishes built from hardy, storable vegetables like cabbage and carrot became household staples, offering crunch and freshness alongside richer mains.
Tips: Shred the cabbage finely for the best texture. Letting the salad rest a little helps the flavours develop and the cabbage soften slightly.
Variations: Add a handful of raisins for a touch of sweetness. Include a little grated garlic for extra bite.
Storage: Store covered in the refrigerator for up to 2 days.
Reheating: This is a cold salad and is not reheated.
Nutrition: Per serving (approx.): 80 kcal, 1 g protein, 5 g fat, 9 g carbohydrate.
FAQs:
Q: Can this salad be made ahead?
A: Yes, it keeps well for a day or two and the flavour deepens
Q: Is this salad very tangy?
A: It has a light vinegar tang, adjustable to taste.
- Cabbage, finely shredded — 1/2
- Carrots, grated — 2
- Vinegar — 2 tbsp
- Oil — 2 tbsp
- Sugar — 1 tsp
- Salt and pepper — to taste
Please log in to leave a comment.