8 PRO Tips for the Cabbage and Carrot Salad with Vinegar
- in this raw veggie salad, vegetables are soft, so those of you who like the crunchy texture are invited to choose another cabbage salad recipe
- the minimum recommended time to keep veggies combined with salt is 30 minutes, but I like to wait about 1 hour because the longer the time, the more water is eliminated and the cabbage is softer
- squeeze the veggies very well to avoid keeping too much salt in the cabbage, take small amounts at a time for better results
- olive oil can be replaced with a neutral vegetable oil such as sunflower oil if you don’t like its taste
- use a vinegar type you like at most, the apple cider vinegar is less acidic than the white wine vinegar
- use an amount of vinegar that fits your taste, 1 spoon is enough for a slightly sour taste, while 3 spoons will make your salad pretty sour
- chop the dill into medium pieces and use it just if it’s very fresh to extra flavor the cabbage and carrot salad (you can skip this ingredient if you don’t like it)
- serve the raw cabbage and carrot salad as soon as possible because the chopped vegetables wither quickly or keep the salad in the fridge until serving to slow down this process
➡️ Enjoy making a healthy cabbage and carrot salad with vinegar from scratch! For additional info, read more on coleslaw.