Salads

Young cabbage salad with peppers and celery root

Young cabbage salad with bell peppers, celery root, carrots, garlic, olive oil, and apple cider vinegar. Chill for 1 hour. Serves 6.

Slovak cuisine · Translated from Slovak ·

Young cabbage salad with peppers and celery rootSave on Pinterest

Recipe at a glance

Prep time
10 min
Servings
6 servings
Difficulty
Easy
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This young cabbage salad with bell peppers and celery root is a simple seasonal side dish made with finely chopped cabbage, grated celery root and carrots, and red and green bell peppers. The dressing combines a tablespoon of olive oil, crushed garlic, and apple cider vinegar. Chopping takes ten minutes, but the salad should chill in the refrigerator for an hour before serving. Serve it alongside meat or as a light dinner.

Ingredients

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Instructions

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  1. Finely chop the cabbage and add the peeled, grated carrots, grated celery root, chopped red and green bell peppers, and parsley.

  2. Toss the vegetables together, add about 1 tbsp olive oil and the crushed garlic, and drizzle with vinegar.

  3. Season the salad with salt and pepper and let it chill in the refrigerator for 1 hour.

Tip: Grate the celery root only after you have chopped the other vegetables, and immediately drizzle it with apple cider vinegar—it darkens quickly when exposed to air.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
99 kcal
Protein
3.3 g
Carbohydrates
18 g
of which sugars
9.1 g
Fat
2.7 g
of which saturates
0.4 g
Fiber
6.4 g
Salt
0.5 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Šalát z mladej kapusty s paprikou a zelerom

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