Cabbage-Carrot Salad
Sample Dishes from Turkish Cuisine
Cabbage-Carrot Salad (Lahana-Havuç Salatası)
| Ingredients | Measure | Amount |
| Cabbage (small leaves) | - - | 300 gr |
| Salt | 2 teaspoon | 12 gr |
| Carrot | 3 medium size | 300 gr |
| Olive Oil | 3 tablespoon | 30 gr |
| Lemon juice | 2 tablespoon | 20 gr |
Preparation
Wash vegetables
and drain. Shred cabbage fınely. Sprinkle with 1 teaspoon of salt; mix thoroughly.
Combine cabbage and grated carrots in a bowl. Beat olive oil, lemon juice and
1 teaspoon of salt. Sprinkle over vegetables; toss slightly. Chill and serve.
Servings:
6
Nutritional
Value
(in approximately one serving)
| Energy | 78 cal |
| Protein | 1,2 g |
| Fat | 5,2 g |
| Carbohydrates | 7,8 g |
| Calcium | 43 mg |
| Iron | 0,58 mg |
| Phosphorus | 33 mg |
| Zinc | 0 mg |
| Sodium | 816 mg |
| Vitamin A | 5566 iu |
| Thiamine | 0,06 mg |
| Riboflavin | 0,05 mg |
| Niacin | 0,45 mg |
| Vitamin C | 29 mg |
| Cholesterol | 0 mg |
Regional Characteristics:
It is a common,
everyday winter, salad, served for lunch or supper with any kind of pilaf.