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Simple and delicious salad of fresh white cabbage

Simple, Delicious Fresh White Cabbage Salad

Juicy, light, fragrant, vitamin-rich, and good for you! Add an apple and sweet onion to a traditional fresh white cabbage salad and it takes on whole new layers of flavor. Dressed with good olive oil, it becomes a trove of vitamins and minerals. But above all, it's delicious!

katushafin

Recipe author

Simple and delicious salad of fresh white cabbage

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Composition / ingredients

Servings:

White cabbage

500

Carrots

Apples

Onion

0.5

Parsley (small bunch)

Sugar

Salt

Olive oil

Lemon juice

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 6 % 1 g

Fats 38 % 6 g

Carbohydrates 56 % 9 g

91 kcal

GI: 78 / 0 / 22

Cooking method

Cooking time: 15 min

Step 1:

How do you make a white cabbage salad? Prepare the ingredients. Use a late-variety cabbage - it's sweeter and juicier. A tart apple works best, like Antonovka. Use a sweet red onion. Instead of parsley you can use any herb; it's delicious with leaf celery. Any vegetable oil works - I used extra-virgin olive oil.
Step 2:

Remove the outer leaves from the cabbage and cut off as much as you need. Shred the cabbage into the thinnest strips you can. You can use a special grater or a shredding knife; the old-fashioned way, I shredded it with a regular knife.
Step 3:

Put the cabbage in a large bowl and add the salt. Scrunch it lightly with your hands and leave it for 5-10 minutes so it releases its juice.
Step 4:

Wash and peel the carrot. Cut it first into planks, then into thin strips.
Step 5:

Cut the apple in half and remove the core. Cut it, again, first into planks and then into strips. You could grate the carrot and apple on a coarse grater, but I thought julienne strips would look nicer.
Step 6:

Cut the peeled onion into thin half-rings.
Step 7:

Wash and dry the herbs. Chop them finely, removing the thick stems first.
Step 8:

For the dressing, add the lemon juice to the olive oil and mix until smooth.
Step 9:

Add the carrot, apple, onion, and herbs to the cabbage. Sprinkle in the sugar. Pour in the dressing.
Step 10:

Toss the salad. You can serve it right away or let it sit a bit - cabbage salads get tastier and juicier after a while.

A very fresh, light salad! The apple beautifully rounds out the flavor.
Root vegetables are best scrubbed with a brush or stiff sponge under running water.
To keep your eyes from stinging while you cut onions, rinse the onion and the knife in cold water. Your cutting board won't pick up the onion smell if you rub it with a slice of lemon before cutting.
The salad looks neat and pretty if you cut all the ingredients into pieces of the same size and shape (cubes, for example).