Green cabbage salad with mustard and celery

4 servings

30 minutes

Cabbage salad with mustard and celery is a light and spicy dish rooted in Yugoslav cuisine. It harmoniously combines the freshness of cabbage, sweet crunchy carrots, and the sharpness of grainy mustard. Celery seeds add aromatic depth, while white wine vinegar enhances the flavor of each ingredient, creating an appetizing tanginess. This salad is perfect as a side dish for meat and fish dishes or as a standalone appetizer. Its lightness and rich flavor make it an excellent choice for summer gatherings and festive lunches. Due to its simplicity in preparation and richness of flavor nuances, it remains popular among fresh salad lovers, conveying the atmosphere of Yugoslav traditions and family meals.

Energy value per serving

• Calories: 197.2
• Proteins: 4.7g
• Fats: 14.7g
• Carbohydrates: 12.6g

Ingredients

• White wine vinegar: 0.3 glass
• Sunflower oil: 3 tbsp
• Celery seeds: 0.3 tsp
• Grainy mustard: 1 tsp
• Coarse salt: to taste
• Green cabbage: 0.5 head
• Carrot: 1 pc

Cooking steps

1. Finely chop the cabbage to get about 3 cups. Grate the carrot on a coarse grater.

   Required ingredients:

   • Green cabbage: 0.5 head
   • Carrot: 1 piece

2. In a bowl, mix vinegar, oil, celery seeds, and salt. Add cabbage and carrot, mix, and let sit for 1 hour at room temperature.

   Required ingredients:

   • White wine vinegar: 0.3 glass
   • Sunflower oil: 3 tablespoons
   • Celery seeds: 0.3 teaspoon
   • Coarse salt:  to taste
   • Green cabbage: 0.5 head
   • Carrot: 1 piece