Shredded Carrot & Cabbage Salad
Source: Rochelle cir. 2000’s
This is super easy and great to serve w/ burgers, sandwiches, or great as your sole meal. I was inspired to make this recipe when I finally got my Julienner (slicer) It’s a very inspirational tool to have in the kitchen and when used carefully, can really spruce up your everyday meals. Your creativity comes into this recipe with how your dress it. You can choose light, with olive oil and vinegar; you can go more aioli by adding mayonnaise; or go more Eastern by adding some curry.
|Cabbage (white/purple, or both)||Salt/pepper to taste|
Wash and clean your vegetables before you slice.
Once ready, begin to slice the carrots, then follow w/ the cabbage.
Once your vegetables are all sliced, then toss them in a bowl. Add some fresh squeezed garlic and if you desire, squeeze the juice of 1 lemon into the mixture.
Decide if you want just a standard light olive oil and vinegar (balsamic or apple, or wine is a good choice), or if you like a creamier dressing, add either crème fraiche, sour cream, or heavy cream in a bowl along w/ the olive oil and maybe a hint of vinegar. For the curry lovers, do the above cream recipe, but add a few dashes of curry for color and flavor.
Toss and combine, serve, enjoy!