Young Cabbage Salad with Sorrel

Cooking method

1. Step 1:

   

   How do you make a young cabbage salad with sorrel? Get all the ingredients you'll need for this fragrant salad ready. For herbs, I used young green onion, dill, parsley, and a few sprigs of lemon thyme in the recipe. Rinse the cabbage, lemon, and herbs under running water. Wash the sorrel more thoroughly (literally every leaf) in clean water.

2. Step 2:

   

   Shred the young cabbage into thin strips — the thinner the strips, the tastier the salad.

3. Step 3:

   

   Pat the sorrel dry with paper towels and cut it into thin strips too (as in the photo). You can increase or decrease the amount of sorrel depending on how tangy you want the finished salad to be. Add the sorrel to the cabbage.

4. Step 4:

   

   Next come the herbs. Chop the onion not too finely and add it to the salad bowl with the other ingredients. If you have very little green onion, you can use shallot or red or white salad onion.

5. Step 5:

   

   Finely chop the parsley and dill and add them to the salad bowl.

6. Step 6:

   

   Lightly salt the salad and dress it with vegetable oil (this can also be olive, canola, or another oil). Toss all the ingredients thoroughly and taste again for salt. Add more if needed.

7. Step 7:

   

   Sprinkle the finished salad with lemon juice if you'd like more tang, and dust it with allspice. Garnish with thyme sprigs if you like, and serve!