Young cabbage salad

Delicious, light, inexpensive and very healthy! Young cabbage salad is quick and easy to cook, it turns out it is fresh and low-calorie. In the early spring, when the body especially needs vitamins, this salad will help you.

Julia M.

Recipe author

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Composition / ingredients

Servings:

Cabbage

250

Cucumbers

Green onion

Dill

Olive oil

Vinegar (table, 9%)

Sugar

0.5

Salt

to taste

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

Step-by-step cooking

Cooking time: 15 min

Step 1:
How to make a salad of young cabbage? To prepare a salad, take a head, peel off the top leaves and chop it. Try to make it as small as possible. You can use a special knife or a vegetable peeler. Then remember the cabbage with your hands. This will make it softer and let the juice into the salad faster.
Step 2:
Wash cucumbers and cut into small cubes. Be sure to try the cucumber, whether it is bitter. Choose the method of slicing yourself — you can cut the cucumber into cubes and even grate it on a coarse grater.
Step 3:
Combine the crushed cabbage and sliced cucumbers.
Step 4:
Rinse the green onions and dill and dry well, the salad does not need excess moisture. Cut off the dill, separating the greens from the thick stems. Then finely chop the onion and dill.
Step 5:
Add chopped onion and chopped dill to the salad.
Step 6:
Season the salad with olive oil and vinegar. Instead of vinegar, you can use apple cider vinegar or lemon juice. Mix it up. Then taste the salad. And only after that add a little salt or sugar. Cool the finished salad a little, put it in a salad bowl and serve it to the table. Bon appetit!

Cabbage is great for adding it to various diets. No matter how much you don't eat it, you still won't get fat. After all, the available fiber and vitamins supply the body with everything necessary and have a beneficial effect on digestion.
Not only white cabbage is suitable for making salads. You can also use Beijing, Brussels, red cabbage, Chinese or broccoli.
Fresh, young cabbage is, without a doubt, very useful. To such a cabbage salad, you can add any vegetables - cucumbers, carrots, peppers, corn, onions, peas. In any case, there will be a new and delicious salad. There are even cabbage salads with cereals, for example, with rice.
Sour cream or mayonnaise can be used for dressing this salad. But if you stick to a healthier diet, I recommend using olive oil.
Cabbage salads are good because they can be cooked all year round. After all, it is always available. Only at different times of the year, seasonal vegetables can be added to it.
And to prepare cabbage for the future, it can be fermented, salted or pickled. And use in a salad already in this form.
In general, there are a lot of spaces for using cabbage, in any form.

The skin, if it is not rough, not damaged and not bitter, does not need to be cut off.

Vinegar in recipes, unless otherwise specified by the author, is added by default at a concentration of 9%.