Young cabbage salad "Spring"

Cookinero 12 Jan 2023

Spring is here and the first fresh vegetables are appearing! Let not yet from our garden, but still ... In the spring we do not have enough vitamins and therefore it is necessary at least sometimes to indulge ourselves and our loved ones with such tasty and healthy salads. I invite you!

How to cook Young cabbage salad "Spring"

Step 1

Young cabbage salad "Spring"

Finely chop the cabbage, sprinkle lightly with salt and mash a little with your hands so that it gives juice (this is not necessary).

Step 2

Young cabbage salad "Spring"

Grate carrots on a fine grater. Cut all other vegetables arbitrarily (preferably into thin strips), finely chop the greens.

Step 3

Young cabbage salad "Spring"

Mix, salt to taste and season with sunflower unrefined (fragrant) oil.

Young cabbage salad "Spring" - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute young cabbage with green or red cabbage, but the texture and flavor may vary slightly.
Olive oil, avocado oil, or sesame oil are great alternatives for a different flavor profile.
This salad stays fresh for 1-2 days in an airtight container, but it's best enjoyed fresh for optimal crispness.
Yes, this salad is naturally low in carbs, making it a great choice for keto or low-carb diets.
Absolutely! Grilled chicken, tofu, chickpeas, or hard-boiled eggs are great protein additions.
No, freezing will ruin the texture of the vegetables. It's best enjoyed fresh or refrigerated for a short time.
Cucumber, bell peppers, radishes, or shredded carrots can add extra crunch and flavor.
Yes, a splash of lemon juice or apple cider vinegar can enhance the flavor if you prefer a tangy taste.
Add a pinch of red pepper flakes, diced jalapeños, or a dash of hot sauce for extra heat.
Yes, you can prep the ingredients separately and assemble them just before serving to maintain freshness.

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