Fresh Spring Cabbage Salad

Tasty, easy, inexpensive and very healthy! Young cabbage salad is quick and easy to prepare; it turns out fresh and low in calories. In early spring, when the body especially needs vitamins, this salad will help you.
cook time: 15 min
Ivy Ramsay
Fresh Spring Cabbage Salad

Nutrition Facts (per serving)

155
Calories
14g
Fat
5g
Carbs
1g
Protein

Ingredients (3 portions)

Basic:

Olive oil 4 tbsp
Salt to taste
Sugar 0.5 tsp
Green onions 20 g
Vinegar (dining room, 9%) 2 tbsp
Dill 20 g
cucumbers 1 pc
Cabbage 250 g

Recipe instructions

Step 1

Step 1
How to make a salad from young cabbage? To prepare the salad, take a head of cabbage, peel off the top leaves and chop it. Try to make it as small as possible. You can use a special knife or vegetable peeler. Then crush the cabbage with your hands. This will make it softer and release juice into the salad faster.

Step 2

Step 2
Wash the cucumbers and cut into small cubes. Be sure to try the cucumber to see if it is bitter. Choose the cutting method yourself — you can cut the cucumber into cubes and even grate it on a coarse grater.

Step 3

Step 3
Combine mashed cabbage and chopped cucumbers.

Step 4

Step 4
Wash the green onions and dill and dry well; the salad does not need excess moisture. Pick the dill, separating the greens from the thick stems. Then finely chop the onion and dill.

Step 5

Step 5
Add chopped onion and chopped dill to the salad.

Step 6

Step 6
Dress the salad with olive oil and vinegar. Instead of vinegar, you can use apple cider vinegar or lemon juice. Stir. Then taste the salad. And only after that add a little salt or sugar. Cool the finished salad a little, transfer to a salad bowl and serve. Bon appetit!

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