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Salad with young cabbage, Mozzarella cheese and vegetables

Salad with Young Cabbage, Mozzarella, and Vegetables

Fresh, bright, vitamin-rich, and very tasty! A salad of seasonal vegetables straight from the garden will energize you and give you a boost. A wealth of vitamins and nutrients in a single plate! Definitely give it a try!

Zhemchuzhinka

Recipe author

Salad with young cabbage, Mozzarella cheese and vegetables

Composition / ingredients

Servings:

Young cabbage

100

Lettuce leaves

Bell pepper (or 1 small one)

0.5

Cucumbers

Carrots

Onion (small)

Mozzarella

125

Fresh herbs

Salt

Vegetable oil (or olive)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 7 g

Fats 45 % 9 g

Carbohydrates 20 % 4 g

107 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 10 min

Step 1:

Get the vegetables and mozzarella ready for the salad. It's best to use young green cabbage or pointed (sweetheart) cabbage. Peel the carrots and onion, and remove the stem and seeds from the bell pepper. Wash the vegetables and lettuce leaves in cold water, and drain the brine from the mozzarella.
Step 2:

Shred the cabbage into thin strips and put it in a deep salad bowl.
Step 3:

Pat the lettuce leaves dry with paper towels, then cut them up however you like or tear them into small pieces by hand, and add them to the cabbage.
Step 4:

Cut the young cucumbers into rounds or half-moons and add them to the salad bowl.
Step 5:

Cut the bell pepper into thin strips and the onion into rings or half-rings.
Step 6:

Cut the mozzarella into small cubes, and grate the carrot on a coarse grater or use a julienne (Korean-salad) grater. Add everything to the cabbage and cucumbers.
Step 7:

Just the finishing touches left. Chop the washed and dried herbs coarsely. Parsley and dill work well in this salad, and those are what I used. If you like, you can use fresh basil or cilantro. Add the herbs to the salad, season with salt and pepper to taste, and drizzle with vegetable or olive oil if you like.
Step 8:

Toss everything thoroughly and taste for salt; add more if needed.
Step 9:

Serve and enjoy!

Which lettuce leaves should you use? Any kind of leaf lettuce works well here: romaine, spinach, batavia, leaf lettuce, or iceberg. All of these are full of beneficial properties and low in calories. I often make this salad for a late dinner — it's filling thanks to the mozzarella and quite diet-friendly. If you don't have red onion, you can use white salad onion or shallot. These varieties have a milder taste than regular onion and aren't very sharp in the finished dish. Chill the chopped and dressed salad in the refrigerator for 10-15 minutes, and toss it well before serving. This is a great option for hot, sweltering days. Enjoy!