Spring, Young cabbage, Summer recipes, Summer salad, Salads

Young cabbage salad with vinegar

A very easy-to-prepare salad is probably familiar to many. It goes well with meat and poultry, boiled or fried potatoes. It can be served as a snack for lunch or as a side dish for barbecue.

Ingredients

Servings 4-6
  • 1 small young cabbage
  • 1 long cucumber
  • 1 small bunch of dill
  • 2 stalks of green onions
  • 3 art. l. white wine vinegar
  • 4 tbsp. l. olive or sunflower oil
  • salt
  • freshly ground black pepper

Cooking

Step 1

Finely chop the cabbage and place in a large bowl.

Step 2

Cut the cucumber into 4 parts, and then slices of medium thickness. Finely chop the green onion and dill.

Step 3

Dress the salad with vinegar, oil, salt and pepper. Mix well. The salad can be served immediately or left in the refrigerator for 30 minutes.

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