At the end of winter, when the harvest is running out, and fresh vegetables are not yet very available, this salad is just a godsend. Low-calorie and very healthy. But the most important thing is that it is very tasty!
Do not throw away the stalk, but cut it 0.4-0.5 cm thick.Cook for about 2 minutes in a small amount of salted water (2 fingers above the stem). Reduce the fire. Add broccoli inflorescences here (they are steamed). You don't need to add water. After 2 minutes, remove from the heat.
Raw carrots are grated on a coarse grater. Cut the onion into half rings or quarter rings. Cut the garlic into thin slices. Finely chop the parsley and dill. If there is basil, add a few sprigs. I had a dry one, added 1 tsp. Mix everything, add the marinade: honey, vinegar, olive oil, mix again.
Still warm, put on the cabbage with the rest of the ingredients, mix and let cool completely. If desired, add a fresh cucumber. If there is not enough salt, add it. We send it to the refrigerator for a couple of hours.
