Cabbage and Carrot Râpée

Name: Cabbage and Carrot Râpée
Total time: 30 min
Yield: 684 g
Ingredients: Raw Cabbage 287 g; Raw Carrot 300 g; Extra Virgin Olive Oil (1L) 21 ml; Lazy Lemon Juice (1000ML) 20 g; Low-Calorie Mustard Sauce 55 g; Salt 1 회분(1/3작은술)

Cook 30 min Difficulty EASY 385 kcal

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Ingredients

Main ingredients

Raw Cabbage 287 g
Raw Carrot 300 g
Extra Virgin Olive Oil (1L) 21 ml

Seasonings/Sauce

Lazy Lemon Juice (1000ML) 20 g
Low-Calorie Mustard Sauce 55 g
Salt 1 회분(1/3작은술)

Nutrition summary

Carbohydrates 60.15 g 52%

Protein 8.98 g 8%

Fat 20.34 g 40%

Serving size 684g

Cooking steps

1

Shred the cabbage and carrots into thin strips.
2

Sprinkle a little salt over the cabbage and carrots and let them sit for 10 minutes.
3

Squeeze out the excess moisture from the salted vegetables.
4

Mix olive oil, vinegar, sugar, mustard, salt, and pepper together to make the dressing.
5

Combine the vegetables and dressing evenly to finish.

Cabbage and Carrot Râpée

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