Cabbage salad is a staple on many home tables, and this version with carrot and apple cider vinegar gives it a gently fruity freshness. It is simple, inexpensive and always welcome.
Ingredients (serves 4)
Half a head of white cabbage (about 600 g), 2 carrots, 3 tablespoons Kisko apple cider vinegar, 3 tablespoons oil, 1 teaspoon sugar, 1 teaspoon salt, pepper and, optionally, half a teaspoon of caraway seeds.
Method
Slice or grate the cabbage into very thin strips and grate the carrots on the coarse side of a grater. Salt the cabbage and massage it with your hands for two to three minutes, until it softens and releases a little juice.
[In-text photo: thinly sliced cabbage and grated carrot in a bowl]
In a small bowl, whisk together the apple cider vinegar, oil, sugar, pepper and caraway. Add the carrot to the cabbage, pour over the dressing and mix well.
Tip
Leave the salad in the fridge for at least half an hour before serving so the flavours can come together. It often tastes even better the next day.
