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Cabbage and Dill Salad

Recipe From Just Say Yes To Fruits and Veggies

6 servings

Add any leftover cabbage from this recipe to soups, salads and sandwiches for a nice crunch!

Print Recipe View Nutrition Facts

Ingredients

2 cups shredded cabbage

1 cup grated carrots

1 tablespoon vegetable oil

2 tablespoons apple cider vinegar

1 tablespoon minced dill (optional)

1/2 teaspoon salt (optional)


Materials

Grater
Large Bowl
Measuring spoons
Measuring cups
Cutting board
Knife

Directions

1.) In a large bowl, add cabbage and carrots. Mix well.

2.) In a small bowl, add oil, vinegar, dill, salt and pepper. Mix well.

3.) Pour oil and vinegar dressing over cabbage mixture and toss.

4.)Serve immediately or refrigerate for about 30 minutes before serving.

5.) Refrigerate leftovers.

Notes

More About Cabbage

How to Select

Buy whole in a head or shredded. Choose cabbage heads with tight leaves that are heavy for their size.

How to Store

Keep fresh cabbage in the refrigerator up to 7 days.

How to Prepare

Remove thick outer leaves. Rinse in cold water. Shred raw cabbage for use in salads, such as coleslaw. Cook cabbage and add it to soups and stews. Cabbage can also be pickled to make sauerkraut.

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