4 Cup (64 tbs), washed, dried with paper toweling, and shredded
2 Cup (32 tbs), washed, dried with paper toweling, and shredded
1 Cup (16 tbs), peeled and grated
1⁄2 Cup (8 tbs)
Arrange shredded green cabbage in a ring toward the outer edge of a clear large shallow round serving bowl. (Just use as much as you need for your particular bowl.) Arrange shredded red cabbage in a ring, just inside the green cabbage ring. Place the grated carrots in the center of the bowl, completing the design. You will need to arrange it a bit, to make it look neat. Place plastic wrap over the top and refrigerate until serving time. Now, make your dressing. In a small mixing bowl, add ½ cup mayonnaise, 1 tablespoon lemon juice, 2 teaspoons sugar, and ¼ teaspoon salt. Stir until completely combined. Place in a small pitcher. Cover with plastic wrap and refrigerate until serving time. When ready to serve, use a salad spoon and for to dip into the cabbage-carrot, and place a generous serving on a salad plate. Use a spoon to drizzle desired amount of dressing over the top. Serve immediately. This is a showy salad, although it is quite simple. I hope you like it! --Betty
While there aren't any dearth of options when it comes to tossing up a quick and easy vegetable salad, cabbage and carrot salad makes for ultra satisfying treat. Good enough for a light lunch or a quick dinner, cabbage-carrot salad with a zesty dressing makes for healthy and satisfying dish. Betty's recipe is simple enough to fill you up as well as sail you through a busy weeknight.