Apple, Carrot, and Cabbage Salad, Finely Sliced and Lightly Tossed

Before cooking for one

Start with an ingredient you already have, then check the recipe's full ingredient list, quantities and equipment before choosing your meal. For a solo meal, use its one-serving quantities.

Remove the cabbage core and shred the cabbage. Place the carrot and apple flat-side down on the cutting board, slice them thinly, then cut them into matchsticks. Cutting the ingredients to similar sizes helps prevent the firm carrot from being the only thing you notice when chewing. If slicing them very finely is difficult, don't force it; work slowly and steadily.

1 serving ingredients

• Cabbage: 1 handful (loosely held)
• Carrot: 1/4 of a medium carrot
• Apple: 1/4 of a small apple
• Yogurt: 2 household eating spoonfuls (unsweetened plain)
• Lemon juice: 1/2 household eating spoonful
• Salt: 1 pinch

The amounts are based on the 1 serving ingredient list in the app. Household eating spoonfuls and pinches are informal measures and have not been converted into exact grams or milliliters. Check the package size and cup capacity in parentheses as well.

Method

• Step 1: Wash the vegetables and apple. Remove the firm cabbage core and shred the cabbage into 2 mm-wide strips. Place the carrot and cored apple flat-side down on the cutting board, slice them thinly, then cut them into 2 mm matchsticks.
• Step 2: Put the yogurt, lemon juice, and salt in a small bowl 8 cm in diameter. Stir with a spoon for 20 seconds. The dressing is ready when the lemon juice is no longer visible on its own.
• Step 3: Put all the sliced ingredients and dressing in a bowl 16 cm in diameter. Gently lift and turn everything from the bottom with a spoon so the ingredients are lightly coated with the white dressing, then eat right away.

A Thin, White Coating of Dressing

Mix the yogurt, lemon juice, and salt in a small bowl for 20 seconds. When the lemon juice is no longer visible on its own, add the dressing to the vegetables. Gently lift and turn the ingredients from the bottom of the bowl to coat them lightly all over. Pressing down firmly with a spoon can distort the shape of the apple and vegetables, so mix with a light touch.

A Texture That Sets This Salad Apart

This is not juice made by blending the ingredients or a dish of thoroughly cooked vegetables. It is a plate to enjoy the finely chopped texture of raw ingredients. Prepare it to eat right after tossing, and before making more dressing, check the taste with a bite that contains both vegetables and apple.

Continue Cooking with Kkinion

You can find the ingredients and step-by-step directions at Open the apple, carrot, and cabbage salad recipe. If you change the number of servings, check the amounts displayed in the app again.

This guide was written by the Kkinion editorial team based on a recipe published on Kkinion, with the cooking flow and points to check explained. It is not a firsthand cooking or tasting review, nor does it verify nutritional effects. The cover image is an AI-generated cooking example used in the app and may differ from the actual result.

Make It Yourself with a Kkinion Recipe

Below are all the ingredients and cooking steps for “Apple, Carrot, and Cabbage Salad.” First choose the amount for your desired number of servings, then follow the preparation and cooking guidance in each step.

Recipe Ingredients

Apple, Carrot, and Cabbage Salad · Estimated time: 15 minutes · Equipment: no heating required, knife, small bowl

Prepare the ingredients for the number of people you are making it for by choosing one of the two amounts below.

• Cabbage: 1 serving, 1 handful (loosely held) / 2 servings, 2 handfuls (loosely held)
• Carrot: 1 serving, 0.25 of a medium carrot / 2 servings, 0.5 of a medium carrot
• Apple: 1 serving, 0.25 of a small apple / 2 servings, 0.5 of a small apple
• Yogurt: 1 serving, 2 household eating spoonfuls (unsweetened plain) / 2 servings, 4 household eating spoonfuls (unsweetened plain)
• Lemon juice: 1 serving, 0.5 household eating spoonful / 2 servings, 1 household eating spoonful
• Salt: 1 serving, 1 pinch / 2 servings, 2 pinches

Full Method

Step 1: Wash the vegetables and apple. Remove the firm cabbage core and shred the cabbage into 2 mm-wide strips. Place the carrot and cored apple flat-side down on the cutting board, slice them thinly, then cut them into 2 mm matchsticks.

What to check: 1 loosely held handful of shredded cabbage, without pressing it down, is for 1 serving. Use only the amount shown below from the carrot and apple pieces cut into 4 equal parts. Pat them dry after washing so the dressing does not become watery.

Step 2: Put the yogurt, lemon juice, and salt in a small bowl 8 cm in diameter. Stir with a spoon for 20 seconds. The dressing is ready when the lemon juice is no longer visible on its own.

What to check: Measure using the same household eating spoon. Don't let the liquid overflow, and don't heap the yogurt. A pinch is the amount lightly picked up between the tips of your thumb and index finger.

Step 3: Put all the sliced ingredients and dressing in a bowl 16 cm in diameter. Gently lift and turn everything from the bottom with a spoon so the ingredients are lightly coated with the white dressing, then eat right away.

What to check: Don't add any more ingredients. To preserve the crispness of the apple, eat the salad right after tossing.

Check the ingredients and cooking steps for apple, carrot, and cabbage salad

The images in the article are newly generated AI images based on the Kkinion recipe linked to this post. The featured image is also an AI-generated example. These are not photos of actual cooking or tasting, and the portions or finished appearance may differ.

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