Cabbage salad with carrots, bell pepper and oil

Thoroughly wash all the vegetables. Then thinly chop cabbage. I peel the pepper from the seeds and stalks and cut it with thin "noodles". Then I take a large grater and rub the tomato and carrot. In the garlic press, I crush garlic, and crumble the greens as small as possible. I put all the products in a salad bowl, pour vegetable oil and freshly squeezed lemon juice into it and mix it all thoroughly. I give the lemon salad of cabbage and bell pepper with oil to stand for several hours in the refrigerator and serve it to the table. The success of this food in the company of vegetarians is guaranteed, but as an appetizer to other dishes, it is also excellent. I heard this recipe many years ago in a radio program about vegetarian cuisine and now I try to cook more often, especially in summer, when all its ingredients are fresh and the markets are just full of them. It perfectly harmonizes with vegetable cutlets, squash pancakes and draniki. You can also serve it with mashed potatoes.