CookEat Recipe
Cabbage and Carrot Sauce with Mint
Raw cabbage and finely grated carrot are blended with shallot and spring onion into a pourable sauce. A generous handful of mint adds freshness, while red wine vinegar sharpens the vegetable mixture.
Method
Steps
Step 1
Wash the fresh produce and use clean utensils. Unless specified below, vegetable weights refer to the prepared edible parts. Reserve 250 ml of the listed water for blending.
Step 2
Remove damaged cabbage leaves and the hard core; shred the leaves finely. Peel the raw carrot and grate finely before blending. Wash, dry and finely chop spring onion, mint; discard coarse stems. Peel and finely mince shallot.
Step 3
Combine the prepared cabbage, carrot, spring onion, mint, red wine vinegar, shallot in a blender with all the olive oil. Add the 250 ml of blending water. Blend until evenly combined, stopping to scrape down the bowl.
Step 4
Transfer to a clean serving container and rest for 10 minutes. Serve promptly, or refrigerate in a shallow covered container at 4°C or below and use within 2 days. Keep total time at room temperature under 2 hours; stir before serving.
Cooked it? Rate it.
Cooked 6 times