Ingredients:

• 200-400 g cabbage, finely shredded
• 1 carrot, peeled and grated
• 1 green apple, peeled and sliced into thin strips
• Spring onion, finely chopped (adjust according to taste)
• Dill or parsley (optional, for garnish)
• Lemon juice, to taste
• Olive oil, to taste
• Salt, to taste

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Step-by-Step Instructions:

1. Prepare the Vegetables:

• Start by finely shredding 200-400 grams of cabbage using a sharp knife or a mandoline slicer for thin, even strips. Cabbage adds the base crunch and nutritional density to the salad.
• Next, peel and grate 1 carrot. You can use a box grater or a food processor with a grating attachment. Carrots add a touch of natural sweetness and a pop of color to the dish.
• For the apple, peel and core 1 green apple (preferably Granny Smith for its tartness). Slice the apple into thin matchstick-like strips or grate it if you prefer a finer texture. The apple provides a refreshing tartness that balances the flavors.

2. Chop the Spring Onion:

• Finely chop the spring onion. Use both the white and green parts for added flavor and texture. Spring onions bring a subtle pungent note that complements the sweetness of the apples and carrots.

3. Combine the Ingredients:

• In a large bowl, combine the shredded cabbage, grated carrot, sliced apple, and chopped spring onion. Gently toss them together until all the ingredients are well mixed.

4. Season and Dress the Salad:

• Drizzle the salad with lemon juice. The acidity of the lemon juice not only enhances the flavors but also prevents the apple from browning.
• Add a good glug of olive oil—extra virgin olive oil works best for its rich, fruity flavor. Start with 1-2 tablespoons and adjust according to your preference.
• Sprinkle the salad with salt, to taste. Toss the ingredients together until they are evenly coated with the lemon juice, olive oil, and salt.

5. Garnish with Herbs (Optional):

• If desired, finely chop some fresh dill or parsley and sprinkle it over the salad. These herbs add a layer of fresh, green flavor that complements the other ingredients. Dill provides a more robust flavor, while parsley is milder and more versatile.

6. Serve:

• Let the salad sit for about 5-10 minutes before serving to allow the flavors to meld together. This also gives the cabbage a chance to soften slightly without losing its crunch.
• Serve the salad as a side dish with grilled meats, fish, or as a light, healthy main course on its own.

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Cooking Tips:

1. Freshness is Key: Use the freshest possible vegetables for the salad. Fresh cabbage, carrots, and apples will ensure the crunch and brightness of the dish.
2. Variety of Cabbage: You can use green cabbage for a mild taste, or if you want a more vibrant salad, red cabbage works equally well, adding a deeper color to the mix.
3. Adjust Acidity: If you prefer a more tangy salad, feel free to increase the amount of lemon juice. Alternatively, you can add a splash of apple cider vinegar for an extra kick.
4. Apple Choice: Green apples like Granny Smith provide the best tart flavor, but you can substitute with sweeter apples like Gala or Honeycrisp for a different taste profile.
5. Add Nuts for Crunch: For an added crunch and texture contrast, consider tossing in some chopped walnuts, almonds, or sunflower seeds.
6. Time-Saving Tip: If you are in a hurry, you can use pre-shredded cabbage or coleslaw mix from the grocery store to cut down on prep time.

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Storage:

• Refrigeration: This cabbage, apple, and carrot salad stores well in the fridge. Place it in an airtight container and refrigerate for up to 2 days. The lemon juice helps keep the apple from browning, but it’s best to consume the salad within a day for optimal freshness.
• Make Ahead: You can prepare the ingredients in advance (such as shredding the cabbage and grating the carrot) and store them separately. Just mix everything together and dress the salad before serving.

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Nutritional Information (per serving, approximate):

• Calories: 120 kcal
• Carbohydrates: 12g
• Protein: 2g
• Fat: 7g (from the olive oil)
• Fiber: 5g
• Vitamin C: High (from cabbage, apple, and lemon juice)
• Vitamin A: High (from carrots)
• Antioxidants: Present in cabbage, carrots, and apples

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FAQs:

1. Can I add other vegetables to this salad?
Yes! Feel free to customize the salad by adding other crunchy vegetables like radishes, cucumbers, or bell peppers for more variety in flavor and texture.

2. Can I use a different dressing?
Absolutely. While olive oil and lemon juice are light and refreshing, you can use a yogurt-based dressing, a balsamic vinaigrette, or even a tahini dressing if you prefer something creamier or richer.

3. Can I make this salad vegan?
This salad is naturally vegan since it contains only plant-based ingredients. Just be sure to use a vegan-friendly olive oil or dressing.

4. How can I make this salad more filling?
To make the salad more substantial, you can add cooked quinoa, chickpeas, or tofu for protein. Adding nuts or seeds, like sunflower seeds or flaxseeds, also makes the dish more filling and nutritious.

5. Can I substitute the green apple for another fruit?
Yes! You can use other crisp fruits like pears, or for a slightly different flavor, try using thinly sliced grapes or even pomegranate seeds for a burst of sweetness.

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Conclusion:

The Cabbage, Apple, and Carrot Salad is a simple yet nutritious dish that can be prepared in minutes. It’s packed with fiber, vitamins, and antioxidants, making it a great addition to any meal. Whether you’re looking for a side dish to complement your mains or a light, refreshing salad for lunch, this recipe is versatile, easy, and full of flavor. Plus, it’s a fantastic way to incorporate more raw vegetables into your diet. With a balance of sweetness from the apple, crunch from the cabbage and carrot, and the zesty tang of lemon juice, it’s a refreshing, healthy choice that you’ll want to make again and again!