Cabbage salad with pumpkin

4 servings

30 minutes

Cabbage salad with pumpkin is a bright combination of freshness and sweet notes of the autumn harvest. This recipe, rooted in European culinary traditions, presents a harmony of crunchy cabbage, tender pumpkin, and juicy carrots, complemented by the spiciness of beets and the aroma of greens. The light acidity of lemon juice enhances the natural taste of the vegetables, while vegetable oil makes the salad rich and soft. This salad not only pleases the eye with its autumn hues but also serves as an excellent addition to meat and fish dishes or as a light snack on its own. Healthy, tasty, and incredibly easy to prepare, it is a great choice for those who value healthy eating and natural flavors.

Energy value per serving

• Calories: 224.2
• Proteins: 2.8g
• Fats: 18.2g
• Carbohydrates: 13.8g

Ingredients

• White cabbage: 200 g
• Pumpkin: 100 g
• Carrot: 1 pc
• Onion: 1 head
• Beet: 1 pc
• Green: to taste
• Lemon juice: 2 tbsp
• Salt: to taste
• Vegetable oil: 4 tbsp

Cooking steps

1. Slice the cabbage thinly.

   Required ingredients:

   • White cabbage: 200 g

2. Grate the pumpkin, carrot, and beetroot on a coarse grater.

   Required ingredients:

   • Pumpkin: 100 g
   • Carrot: 1 piece
   • Beet: 1 piece

3. Chop the onion, dill, and parsley finely.

   Required ingredients:

   • Onion: 1 head
   • Green:  to taste
   • Green:  to taste

4. Season with any vegetable oil and add the juice of 1/2 lemon. Salt to taste.

   Required ingredients:

   • Vegetable oil: 4 tablespoons
   • Lemon juice: 2 tablespoons
   • Salt:  to taste