Red Cabbage Salad with Onions
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Ingredients
- 1 small red cabbage 500 to 750 g
- 1 medium onion
- 3 tbsp white wine vinigar
- 1 tbsp canola oil
- 2 tbsp granulated sugar
- 1 tsp salt
- 2 tbsp lemon juice
- pepper to taste
Instructions
- Remove the outer, unsightly leaves from 1 small red cabbage. Then wash, halve, and quarter the cabbage.
- Finely grate the red cabbage. (I personally use a mandoline slicer with coarse grater (the large holes).
- Add 1 tsp salt to the shredded red cabbage.
- Knead with your hands for about 5 minutes.
- Finely shred 1 medium onion and add to the red cabbage.
- Mix the vinaigrette: 3 tbsp white wine vinigar, 1 tbsp canola oil, 2 tbsp granulated sugar, 2 tbsp lemon juice and pepper to taste. Add to the salad and mix.
- It is best to leave the salad to infuse at least 30 minutes or better overnight, preferably in the refrigerator.
Notes
The longer the salad can infuse, the better it tastes.
Nutrition
Serving: 1 Portion | Calories: 112 kcal | Carbohydrates: 15.5 g | Protein: 3.2 g | Fat: 2.9 g
These figures are guidelines and were calculated using a recipe calculator.