Iceberg salad with carrots and aromatic oil

1 serving

7 minutes

Iceberg salad with carrots and fragrant oil is a light, refreshing dish that embodies the simplicity and natural flavors of Russian cuisine. Crunchy iceberg lettuce and white cabbage create a textural base, while juicy carrots add natural sweetness. Fragrant sunflower oil gives the dish a traditional rustic touch, reminiscent of home summer dinners. This salad has no unnecessary ingredients—only natural products that reveal their flavor nuances in perfect balance. It works well as an independent snack or a side dish to main courses. The ease of preparation makes it an excellent choice for everyday menus. Such a salad refreshes, nourishes with vitamins, and reminds of the simple joys of home cooking.

Energy value per serving

• Calories: 923.1
• Proteins: 6.7g
• Fats: 90.4g
• Carbohydrates: 19.9g

Ingredients

• White cabbage: 200 g
• Iceberg leaves: 200 g
• Carrot: 100 g
• Unrefined sunflower oil: 5 tbsp
• Salt: to taste

Cooking steps

1. Combine grated carrots and chopped cabbage in a bowl.

   Required ingredients:

   • Carrot: 100 g
   • White cabbage: 200 g

2. Tear iceberg leaves by hand.

   Required ingredients:

   • Iceberg leaves: 200 g

3. Add unrefined sunflower oil.

   Required ingredients:

   • Unrefined sunflower oil: 5 tablespoon

4. Salt and mix.

   Required ingredients:

   • Salt:  to taste