Main Page
Fast and tasty
Salad with olives and tomatoes with young cabbage

Young Cabbage Salad with Olives and Tomatoes

Crunchy, packed with vitamins, and incredibly tasty. So good for you! In spring, when you especially crave something fresh and healthy, I suggest making this salad with young cabbage, vegetables, and olives. It comes out bright in both look and taste. In season, when you can pick the vegetables straight from the garden, the dish is especially delicious.

Pearl

Recipe author

Salad with olives and tomatoes with young cabbage

Watch the video

Composition / ingredients

Servings:

Young cabbage

300

Cucumbers

130

Bell pepper

Tomatoes

130

Shallots

Black olives

0.25

Garlic

Lemons

0.5

Vegetable oil

Salt

Allspice

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 3 g

Fats 38 % 5 g

Carbohydrates 38 % 5 g

67 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 5 min

Step 1:

How do you make a young cabbage salad with olives and tomatoes? For this you'll need the following ingredients: young cabbage, bell pepper, tomatoes, cucumber, olives, and onion with garlic. Peel the onion and garlic and wash them along with all the vegetables. Cut the bell pepper in half and remove the stem and seeds. Shred the cabbage into thin strips with a knife or on a special grater, and put it in a salad bowl of a suitable size.
Step 2:

Cut the onion into thin wedges or half-rings, whichever you prefer. For salad, it's better to use a sweet white onion or shallots - these varieties have a milder taste and are ideal for vegetable salads. Add the onion to the cabbage.
Step 3:

Next comes the bell pepper. For a pretty, vibrant dish, use peppers of different colors. Cut it into thin strips and add it to the onion and cabbage.
Step 4:

If the cucumber skin isn't bitter and isn't damaged, you don't have to peel it. Cut it into bite-sized pieces however you like and add it to the salad bowl.
Step 5:

Next come the tomatoes and olives. Use firm, meaty tomatoes, since soft ones lose their shape when cut. Cut them however you like. Halve the olives. How do you pick good olives? It's better to buy them in a clear package so you can get a good look at them. If the olives are too black, dyes have been added. The olives should be firm and whole, with shiny skins. Olives that are too soft won't keep long.
Step 6:

Mince the garlic finely with a knife or press it through a garlic press. Chop the herbs finely (dill, parsley, or fresh basil work well in this salad). Combine the garlic and herbs with the rest of the ingredients in the salad bowl, dress with refined vegetable oil, salt to taste, and squeeze in the juice of half a lemon. Sprinkle the salad with allspice.
Step 7:

Toss the salad well before serving, taste for salt, and add more if needed. Let it sit for about five minutes, then serve. Enjoy!

You can use green olives instead of black ones, and lime instead of lemon.
You can dress this salad with extra-virgin olive oil or any other vegetable oil - rapeseed, sesame, unrefined sunflower, or another.
Or make a dressing. In a bowl, mix 2 teaspoons of grainy mustard, 1/2 teaspoon of salt, freshly ground black pepper to taste, 1 teaspoon of honey, 2-3 tablespoons of vegetable oil, and a spoonful of lemon juice. Stir and dress the salad.
If you like, add hard cheese cut into small cubes, or fresh (non-brined) mozzarella. Definitely give this salad a try and load up on vitamins!
To keep your eyes from stinging when you cut onions, rinse the onion and knife in cold water. Your cutting board won't pick up the unpleasant onion smell if you rub it with a piece of lemon before slicing.