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.
1
Peel, wash, and grate the carrot on a coarse grater.
- Carrot: 1 piece
2
Chop the cabbage. Sprinkle with salt and lightly rub.
- White cabbage: 500 g
- Salt: to taste
3
Peel and wash the onion, then slice it into half rings.
- Onion: 1 piece
4
Wash and slice the tomatoes. Wash and chop the greens.
- 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.
- Salt: to taste
- Ground black pepper: to taste
- Sugar: 0.5 teaspoon
- Apple cider vinegar: 1 teaspoon
- Vegetable oil: 3 tablespoons