BeslyCabbage and Carrot Salad
Packed with fresh raw vegetables and vitamin C, this high-fiber salad supports healthy digestion and adds a vibrant crunch to your menu.
Ingredients
Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.
- 450 g white cabbage, finely shredded · 112 kcal in the whole recipe
- 2 medium carrots (200 g), grated · 82 kcal in the whole recipe
- 1 small bunch fresh dill (20 g), finely chopped · 9 kcal in the whole recipe
- 2 tbsp lemon juice (30 g) · 7 kcal in the whole recipe
- 1 tbsp olive oil (13 g) · 115 kcal in the whole recipe
- 1/2 tsp salt and pinch of black pepper
Method
Finely shred the white cabbage into a bowl, sprinkle with a pinch of salt, and rub gently by hand for 1-2 minutes until slightly softened.
Grate the carrots, chop the fresh dill, and add them to the cabbage in the bowl.
Drizzle with olive oil and lemon juice, add black pepper and remaining salt, toss well, and serve fresh.
Cook it hands-free, log it in one tap. In the Besly app this recipe scales to your calorie target, a voice chef walks you through each step, and saying "I had the cabbage and carrot salad" puts it in your diary. Get Besly →
A Besly kitchen recipe — portions, macros and step photos by Besly.
Nutrition per serving
81 kcal · 2 g protein · 12 g carbs · 4 g fat
On the plate: Vegetables, Olive oil
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Browse: Snack recipes · Lunch recipes · Dinner recipes · Low carb recipes · Under 300 kcal recipes