Creamy Red Cabbage Salad
The simplest red (or white) cabbage salad, so much loved, especially by children, is very handy, tasty, filling, complete, wonderful as a garnish for a barbecue and not only. Of course, the idea of mayonnaise is controversial, but, in combination with vegetables, it's ok, especially if you make mayonnaise from the best possible ingredients - see the keto mayonnaise recipe here.
You can make a simple cabbage salad as shown below or, of course, you can add green dill, onions, peas, carrots or canned corn. The idea is the same and it all depends on preferences and tastes. It keeps very well for 1-2 days in the refrigerator, while it marinates and becomes even better.
The most important and difficult part of this salad is to finely chop the cabbage.
I got rid of this problem a long time ago when I started using a mandolin grater (from Tupperware). I set the lowest level for the finest cabbage threads.
Sprinkle 1 teaspoon of salt over the chopped cabbage and rub well with your hands - don't crush it too hard, just enough to make it softer.
Mix well with 2 forks, season with salt and pepper to taste.
A little apple cider vinegar would also be good here and, if you like, chopped dill and green onions.
I leave it simple, this is how children like it more :)
It's a wonderful and simple vegetable garnish, so much loved by everyone.
It's perfect with a grill, potatoes, rice etc.
Enjoy!
