Young Cabbage and Cod Liver Salad

Cooking method

1. Step 1:

   

   Get the ingredients ready. Young green cabbage or pointed (sweetheart) cabbage is ideal for this salad (I used pointed cabbage in the recipe). First, peel the carrots and onion, and remove the tough outer leaves from the cabbage. Rinse all the vegetables and herbs in clean water.

2. Step 2:

   

   Cut the cabbage into thin strips and put it in a salad bowl.

3. Step 3:

   

   Grate the carrot on a coarse grater or a julienne (Korean-salad) grater.

4. Step 4:

   

   Cut the shallot into thin slivers. Instead of shallot, you can use red or white salad onion in the salad. These onion varieties are great in vegetable salads — they have a milder taste than regular onion and aren't very sharp.

5. Step 5:

   

   Cut the cucumber into thin slices. If you have a small young cucumber, you can slice it into rounds.

6. Step 6:

   

   Break up the cod liver with a fork into pieces of various sizes. Don't overdo it — the liver shouldn't turn to mush. Add the pieces of liver to the vegetables. Drizzle the salad with the oil the cod liver came in. If you want a less fatty, lower-calorie dish, you can skip the oil entirely. The liver itself is rich and high in calories, so it may well be enough on its own without adding any vegetable oil.

7. Step 7:

   

   Coarsely chop the herbs and add them to everything else. I used dill in the recipe; parsley and green onion also work well here. Season the salad with salt to taste and pepper if you like.

8. Step 8:

   

   Toss the salad before serving. The dish is ready — serve and enjoy!