Ingredients and Weight:
- 2 pounds of purple cabbage, shreds
- 1 pound of carrots, shreds
- 1 small bunch of fresh cilantro, chopped
- 1/2 cup of white vinegar
- 1/2 cup of olive oil
- 1/4 cup of honey
- 2 tablespoons of salt
- 1 teaspoon of pepper
Preparation Time:
- Preparation Time: 30 minutes
- Cooking Time: None (this is a raw food dish)
- Total Time: 30 minutes
Difficulty Level:
Level 2: Moderate - requires shredding vegetables and mixing ingredients.
Preparation Method Steps:
- Prepare the vegetables: Shred the purple cabbage and carrots into thin strips using a vegetable shredder or a sharp knife.
- Combine the ingredients: In a large bowl, combine the shredded cabbage, carrots, and chopped cilantro.
- Make the dressing: In a small bowl, mix together the white vinegar, olive oil, honey, salt, and pepper.
- Toss and serve: Pour the dressing over the cabbage mixture and toss gently to combine. Serve immediately.
Nutritional Information:
(Based on average values, actual nutritional content may vary)
- Calories: 150 per serving (assuming a serving size of about 1 cup)
- Fat: 8g
- Carbohydrates: 20g
- Protein: 2g
- Fiber: 4g
Dish Characteristics:
- This is a fresh and flavorful side dish with a sweet and sour dressing.
- The purple cabbage and carrots provide a crunchy texture and a beautiful presentation.
- The dish is high in fiber and vitamins, making it a healthy option for all.
User Comments:
- "This slaw was refreshing and flavorful. The dressing was just the right amount of sweet and sour." - John Doe
- "I loved the combination of purple cabbage and carrots. This slaw is a great side for any meal." - Jane Smith
- "The dressing was a bit too sweet for my taste, but overall, a good slaw." - Michael Johnson
Special Precautions and Tips:
- Be sure to shred the vegetables thinly to ensure even distribution of the dressing.
- Adjust the dressing according to your taste preference by adding more vinegar or oil as needed.
- This slaw is best served immediately after preparation to ensure freshness and crunchiness.
