Cabbage and carrot slaw
It tastes even better the next day.
Servings 6 servings
- 1 medium-sized cabbage head
- salt and pepper to taste
- 2 carrots
- 1/2 tsp sugar
- 4-5 Tbsp 5% white vinegar
- 4-5 Tbsp olive oil
- fresh herbs (dill, parsley, green onion)
Cut the cabbage in half and peel of a few of the thin outer layers. Cut each half into quarters, then cut out the tough core in the middle. Slice each quarter crosswise into thin shreds. Add salt and squeeze the shredded cabbage with your hands.
Peel the carrots and shred them.
Transfer the shredded carrots and cabbage into the mixing bowl. Add sugar, white vinegar and olive oil. Gently toss everything together. Taste and add some more salt if needed. Garnish with fresh herbs before serving.