Carrot and Cabbage Salad

15min

Servings

2
  • 1pc Carrot
  • 75g Red Cabbage
  • 15g Leek
  • 2tbsp Soy Sauce
  • 1tbsp Sweet (Bavarian Style) Mustard
  • 1tbsp Balsamic Vinegar
  • 1tbsp Olive oil
  1. The given amounts are assuming that you eat the salad as a side dish
  2. Slice the carrots diagonally, then cut the slices into thin sticks
  3. Cut thin slices off of the red cabbage. If the pieces are too large for your liking, feel free to chop them up further
  4. Chop the leek into rings diagonally
  5. Add the rest of the ingredients to the carrots, cabbage and leek and mix them thoroughly
  6. The salad tastes best after being left in the refrigerator for a day, but you definitively also enjoy it immediately after preparing it :)