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Cabbage-Carrot Salad

Sample Dishes from Turkish Cuisine

Cabbage-Carrot Salad  (Lahana-Havuç Salatası)

Cabbage (small leaves)- -300 gr
Salt2 teaspoon12 gr
Carrot3 medium size300 gr
Olive Oil3 tablespoon30 gr
Lemon juice2 tablespoon20 gr


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)

Energy78 cal
Protein1,2 g
Fat5,2 g
Carbohydrates7,8 g
Calcium43 mg
Iron0,58 mg
Phosphorus33 mg
Zinc0 mg
Sodium816 mg
Vitamin A5566 iu
Thiamine0,06 mg
Riboflavin0,05 mg
Niacin0,45 mg
Vitamin C29 mg
Cholesterol0 mg

Regional Characteristics:

It is a common, everyday winter, salad, served for lunch or supper with any kind of pilaf.