Cabbage Salad with Horseradish

Name: Cabbage Salad with Horseradish
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 400 g white cabbage; 50 g fresh horseradish; 30 g bunch green parsley; 40 ml apple cider vinegar; 20 g white granulated sugar; 15 ml sunflower oil; 1 pinch ground black pepper; 1 pinch fine iodized salt

15 min

Quick

Sezamo

Preparation method

Ingredients overview

400 g white cabbage
50 g fresh horseradish
30 g bunch green parsley
40 ml apple cider vinegar
20 g white granulated sugar
15 ml sunflower oil
1 pinch ground black pepper
1 pinch fine iodized salt

Cut the cabbage into quarters and remove the hard core. Cut the cabbage into thin strips (julienne) and knead it lightly with your hand to soften it slightly. Finely chop the parsley.

In a small bowl, whisk together the vinegar, oil, and sugar until the sugar dissolves and you get a homogeneous dressing. Season with salt and pepper to taste, then add the chopped parsley.

In a large bowl, mix the shredded cabbage, finely grated horseradish, and the prepared dressing. Leave the salad in the refrigerator for at least 2 hours for the flavors to meld. Stir well before serving.