Spring Fresh: Cabbage, Carrot & Cucumber Salad

Fresh, crispy, healthy — vitamin bomb! Cabbage, carrot and cucumber salad is a real spring PP salad, which is filled with taste, aroma and health, which is important after a long winter. It is made in a matter of minutes and is a great addition to any lunch or dinner.
cook time: 5 min
Gavin Tanner
Spring Fresh: Cabbage, Carrot & Cucumber Salad

Nutrition Facts (per serving)

96
Calories
8g
Fat
5g
Carbs
1g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Ground black pepper to taste
Lemon juice to taste
Carrot 1 pc
White cabbage 300 g
Vegetable oil 3 tbsp
Dill (a few twigs) 10 g
cucumbers 1 pc
Radish 6 pc

Recipe instructions

Step 1

Step 1
How to make a spring salad from cabbage, carrots and cucumbers? Prepare your food. If possible, take young cabbage. You can change the quantity and composition of other vegetables to your taste. Tomatoes, bell peppers, even young zucchini are also suitable here. The same applies to greens — I have dill, you can take parsley, green onions, basil, cilantro, etc.

Step 2

Step 2
First of all, chop the cabbage. To make the cabbage thin, use a special shredder or grater. I don’t have them, I cut them like this — I tear off the sheets, roll them into a tube and cut them into strips. Place the cabbage in a salad bowl. If you have autumn varieties, remember to cut them by hand so that the cabbage softens and releases its juice.

Step 3

Step 3
Wash the carrots, peel and grate on a coarse grater. Or on a grater for Korean carrots.

Step 4

Step 4
Wash the cucumber, dry it and cut into thin rings. Be sure to try to see if it is bitter — such a fruit will ruin the whole salad.

Step 5

Step 5
Wash the radish, cut off the ends and also cut into rings.

Step 6

Step 6
Wash the greens, dry with paper towels and finely chop with a knife. It is better to remove thick stems by tearing off their leaves.

Step 7

Step 7
Place all the chopped vegetables and herbs in a bowl with the cabbage. Salad of fresh cabbage, carrots and cucumbers, salt and pepper to taste. Season it with vegetable oil. Here, too, look at your taste — both refined oil and aromatic oil will do. In addition to sunflower oil, you can use other vegetable oils. Sprinkle lemon juice on the salad to enhance its flavor. Instead of juice, you can use apple cider vinegar or wine vinegar.

Step 8

Step 8
Stir and immediately serve the spring salad with radishes to the table — seasoned vegetables quickly produce juice and do not sit for a long time. Bon appetit!

Additional rubrics

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