Salad side dish for fried meat

6 servings

20 minutes

This bright and fresh side salad is the perfect complement to roasted meat, adding juiciness and lightness to the dish. Its roots trace back to European cuisine, where simplicity and balance of flavors are valued above all. Cabbage adds crunchiness, carrots bring sweetness, and tomatoes provide a juicy tang. The mild spiciness of onions harmonizes with fragrant herbs. A dressing made from vegetable oil, apple cider vinegar, salt, pepper, and a pinch of sugar unites all components, making the salad tender and rich. This salad enhances the flavor of meat dishes while refreshing them and making them easier to enjoy. It pairs perfectly with both juicy steaks and roasted poultry, creating a harmony of flavors in every bite.

Energy value per serving

• Calories: 129.4
• Proteins: 2.4g
• Fats: 9.2g
• Carbohydrates: 9.7g

Ingredients

• White cabbage: 500 g
• Tomatoes: 2 pc
• Onion: 1 pc
• Carrot: 1 pc
• Green: 1 bunch
• Salt: to taste
• Ground black pepper: to taste
• Sugar: 0.5 tsp
• Apple cider vinegar: 1 tsp
• Vegetable oil: 3 tbsp

Cooking steps

1. Peel, wash, and grate the carrot on a coarse grater.

   Required ingredients:

   • Carrot: 1 piece

2. Chop the cabbage. Sprinkle with salt and lightly rub.

   Required ingredients:

   • White cabbage: 500 g
   • Salt:  to taste

3. Peel and wash the onion, then slice it into half rings.

   Required ingredients:

   • Onion: 1 piece

4. Wash and slice the tomatoes. Wash and chop the greens.

   Required ingredients:

   • Tomatoes: 2 pieces
   • Green: 1 bunch

5. Combine all ingredients in a bowl. Mix well. Add salt, pepper, and sugar. Drizzle with vinegar and dress with vegetable oil. Mix well.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste
   • Sugar: 0.5 teaspoon
   • Apple cider vinegar: 1 teaspoon
   • Vegetable oil: 3 tablespoons