Main Page
Fast and tasty
Young cabbage salad

Young Cabbage Salad

Tasty, light, inexpensive, and very healthy! Young cabbage salad is quick and easy to make, and it comes out fresh and low in calories. In early spring, when your body especially needs vitamins, this is just the salad to help.

Julia M.

Recipe author

Composition / ingredients

Servings:

Cabbage

250

Cucumbers

Green onion

Dill

Olive oil

Vinegar (distilled white, 9%)

Sugar

0.5

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 5 % 1 g

Fats 70 % 14 g

Carbohydrates 25 % 5 g

155 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 15 min

Step 1:

How do you make young cabbage salad? Take a head of cabbage, peel off the outer leaves, and shred it as finely as you can. You can use a special knife or a vegetable peeler. Then scrunch the cabbage with your hands - this softens it and helps it release its juice into the salad faster.
Step 2:

Wash the cucumbers and cut them into small cubes. Be sure to taste a cucumber to make sure it isn't bitter. Cut them however you like - into sticks, or even grated on the coarse side of a grater.
Step 3:

Combine the scrunched cabbage and the cut cucumbers.
Step 4:

Rinse the green onion and dill and dry them well - the salad doesn't need extra moisture. Pick the dill fronds off the thick stems. Then finely chop the onion and dill.
Step 5:

Add the chopped onion and dill to the salad.
Step 6:

Dress the salad with olive oil and vinegar. Instead of vinegar you can use apple cider vinegar or lemon juice. Toss, then taste the salad - and only then add a little salt or sugar. Chill the finished salad slightly, transfer it to a bowl, and serve. Enjoy!

Cabbage is great to add to all kinds of diets. No matter how much you eat, you won't put on weight - its fiber and vitamins give the body what it needs and benefit digestion. White cabbage isn't the only kind that works in salads; you can also use napa, Brussels sprouts, red cabbage, or broccoli. Fresh young cabbage is, without a doubt, very good for you. You can add any vegetables to such a cabbage salad - cucumbers, carrots, peppers, corn, onions, peas - and each version makes a new, tasty salad. There are even cabbage salads with grains, like rice. You can dress this kind of salad with sour cream or mayonnaise, but if you eat more healthily, I recommend olive oil. Cabbage salads are great because you can make them year-round, since cabbage is always available - just add different seasonal vegetables at different times of year. And to keep cabbage on hand, you can ferment, salt, or pickle it, and use it in salads that way. In short, there's no end to the ways to use cabbage, in any form.
If the cucumber skin isn't tough, damaged, or bitter, there's no need to peel it.
Unless the author specifies otherwise, vinegar in these recipes is 9% by default.