I advise you to cook a lot of salad at once. Firstly, because it turns out very tasty and it is always eaten quickly. And secondly, because the dish is perfectly stored in the refrigerator for up to 10 days. And over time, the taste only improves.
Ingredients
- Carrots - 500 g
- Cabbage (white) – 300 g
- Garlic - 4 cloves
- Vegetable oil - 50 ml
- Vinegar - 3 art.l.
- Ground red pepper - 1 tsp.
- Turmeric - 0,5 tsp.
- Paprika - 0,5 tsp.
- Sugar - 2 tbsp.l.
- Salt - 1,5 tsp.
Step-by-step cooking recipe
Divide the white cabbage into petals and cut into small squares.
Mix the cabbage with salt, mash slightly and leave for half an hour at room temperature.
Peel the carrots and grate them on a special grater.
In a bowl with cabbage, add carrots, sugar and vinegar.
Heat the oil in a frying pan, add turmeric, paprika and ground pepper.
Pour hot oil with spices into a bowl with vegetables.
Add the garlic passed through the press, mix and cover with a flat plate. Remove to the side and leave under load for 6-8 hours.
