The "Weekly" Salad

January 3, 2022

1/2 dl sugar
1 dl white wine vinegar
1 dl rapeseed oil

0,5 kg cabbage
0,5 kg carrot
1 small leak
1 red pepper (not the spicy sort)


How it's done

Heat the ingredients for the dressing until the sugar dissolves. Set the dressing aside to cool.

Shred the vegetables and mix together. Pour the dressing over the mixed vegetables and season to taste. Any seasons is fine to use, I like salt and pepper. You can also skip the seasoning if you like and it'll still taste great.

Store the salad in a container in the refrigerator trough out the week, the dressing will make the salad taste better for each day it's stored.

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