Cabbage and carrot salad

Ingredients (for around 4 servings):

  • Half a head of cabbage (250 gram)
  • 2 big carrots
  • 2 tablespoons red wine vinegar
  • 5 tablespoons olive oil
  • salt
     

Method:

Remove the outer leaves and the trunk from the cabbage. Slice the leaves as finely as you can and place the vegetable into a salad bowl. Clean the carrots. Grate them and add them to the cabbage. Add salt according to your taste, pour the vinegar and the olive oil over the vegetables and mix everything well. You can keep it up to one hour before serving it.

Both my cook books 'Kornelia's Kitchen' & 'Kornelia's Kitchen 2'
have won the prestigious Gourmand World Cookbook Awards for India.

'Kornelia's Kitchen'

Kornelia's Kitchen 2

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