The julienned raw cabbage and carrot salad is sweet and delicate when dressed with a good sauce. It may seem like a strange idea to some to eat a raw cabbage salad. I thought so too, but to use the cabbage that would otherwise spoil and also because I am curious and love trying new things, I decided to try this recipe I found on Google. When you try it too, you’ll realize it doesn’t disappoint, it feels like eating a normal salad, and the rawness isn’t noticeable. In fact, I would say the crunchiness of the cabbage and carrots is quite pleasant. I certainly recommend it for variety. A truly original idea to bring to the table. A surprisingly delightful raw dish.
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cuisine: Italian
Ingredients
- 10.5 oz Cabbage
- 10.5 oz Carrots
- 2 tbsp Lemon juice
- to taste Fine salt
- to taste Extra virgin olive oil
- to taste Chives
- to taste Red sauce (salsa rubra) (Up to two teaspoons)
Tools
- Food processor
Preparation
Peel the carrots, wash them, and slice them thinly into julienne using the food processor.
Place in a large salad bowl and mix with the lemon juice to prevent browning.
Grate the cabbage the same way.
Then combine carrots and cabbage in a large salad bowl.
Dress the raw salad by adding: salt, pink sauce, extra virgin olive oil, and a sprinkle of dried chives.
Mix well with a few teaspoons of pink sauce.
Stir and finally serve the delicious raw cabbage and carrot salad, which is great to accompany meat, chicken, and turkey, and exquisite with white-cooked fish.
Julienned Raw Cabbage and Carrot Salad
Tip for the Julienned Raw Cabbage and Carrot Salad:
If you don’t have pre-made pink sauce at home, you can simply make it by mixing three tablespoons of mayonnaise with one of ketchup or tomato sauce to dress the salad.
ALSO CHECK OUT THE PINTEREST BOARD THE RECOVERING COOK
