Cabbage, Cucumber, and Bell Pepper Salad

Cooking method

1. Step 1:

   

   How do you make a salad of cabbage, cucumber, and bell pepper? Gather all the ingredients. Young cabbage is best — its juicy, crisp leaves are ideal for vegetable salads.

2. Step 2:

   

   Remove the bruised outer leaves from the cabbage. Rinse the head and dry it. Shred the cabbage into thin strips and put it into a deep, roomy salad bowl.

3. Step 3:

   

   Squeeze the juice of half a lemon over the cabbage and add a pinch of salt. Scrunch the cabbage with your hands so it releases its juices. Instead of lemon, you can use 5% or 6% vinegar to taste.

4. Step 4:

   

   Rinse the bell pepper in clean water. Remove the core and seeds. Cut the pepper into thin strips or half-moons, whichever you prefer. To brighten up the finished salad, I recommend using peppers of different colors — the dish looks beautiful and appetizing if you use, say, half a yellow and half a red pepper. Add it to the cabbage.

5. Step 5:

   

   Wash and dry the cucumber. If the skin is tough, cut it off. Slice the cucumber into thin sticks or half-moons and add it to the rest. Finely chop the fresh herbs — dill and parsley work well in this salad. If you have young green onion on hand, be sure to use it. Add the herbs to the salad. Salt and pepper to taste. Drizzle with vegetable or olive oil.

6. Step 6:

   

   Toss everything thoroughly and taste for salt, adding more if needed. Let the salad rest for 10–15 minutes, then serve!