- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 4 servings
- Cooking methods: No cooking
- Cuisine: American
- Energy 155.06 (Kcal)
- Carbohydrates 30.81 (g) of which sugars 14.04 (g)
- Proteins 6.12 (g)
- Fat 2.27 (g) of which saturated 0.79 (g)of which unsaturated 0.53 (g)
- Fibers 9.44 (g)
- Sodium 607.03 (mg)
Indicative values for a portion of 9 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Simo and Cicci recommend
Serve immediately or store the salad in the fridge for 1-2 days. This way, the vegetables will soften over time. Alternatively, you can prepare the dressing in advance and store it in the fridge until it’s time to dress the salad.
You can make this salad using only cabbage or alternatively purple cabbage.
You can replace wine vinegar with apple cider vinegar or balsamic vinegar.
You can also add mustard to the sauce.
For a lighter version of the dressing, omit the mayonnaise. Also, you can use plain or lactose-free yogurt.
You can add chopped celery, fresh parsley, or chives to the sauce.
You can add a teaspoon of sugar to the sauce if you like.
