- Cook Time: 35 minutes
- Serving: For 4 people
Nutrition facts (per portion)
- Calories: 207
- Carbohydrate Content: 15g
- Fat Content: 15g
- Protein Content: 3g
Carrot-Celery-Salad
This carrot-celery salad with pickled cabbage, capers and red cabbage is super refreshing and just something else compared to "the usual suspects"! 😉
Ingredients
- Carrots - 4 (big ones)
- Celery root - 1 (small one)
- pickled cabbage - 50g (cooked)
- Capers - 50g
- red cabbage - 1/8
- Parsley - 3-4 leafs
- Vinegar - 3 tbsp
- Olive oil - 4 tbsp
- Honey - 1 tsp
- Salt
- Pepper
- Optional Ingredient:
- white cabbage - 50g
Instructions
- Clean the carrots and celery, peel them and cut them into small sticks.
- Add them into a pot of boiling salted water for about 4 minutes. Remove them from the pot, cool them down with cold water and drain them.
- Mix the pickled cabbage with capers, 2 tablespoons of vinegar, 1 teaspoon of honey and 4 tablespoons of olive oil.
- Add the carrots and celery and let them marinate for 20 minutes. Season with salt and pepper afterwards.
- Meanwhile clean the red cabbage, cut it into fine slices and mix it with the remaining tablespoon of vinegar.
- Serve the salad in 4 bowls and garnish with the red cabbage and some parsley leafs.
Hint: If you are not into pickled cabbage, white cabbage works well too!