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 Young Cabbage and Radish Salad Recipe
Nothing else is needed in this salad, just fill it with a spicy dressing, infuse a little in the refrigerator and serve. Excellent-with meat. Useful, vitamin-rich and very fresh!
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Salad
Dressing
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Salad
Dressing
Instructions
  1. Make the dressing. In a bowl, pour olive oil, grape vinegar, sugar and a little black pepper. Connect. At the head of cabbage, we separate 6 pieces of leaves entirely. Cut out thick veins in them, cut in half and twist 6 layers of leaves into a roll. The roll will turn out 2. Cut into thin, thin noodles. So more beautiful cabbage will look in the salad.
    Make the dressing. In a bowl, pour olive oil, grape vinegar, sugar and a little black pepper. Connect. At the head of cabbage, we separate 6 pieces of leaves entirely. Cut out thick veins in them, cut in half and twist 6 layers of leaves into a roll. The roll will turn out 2. Cut into thin, thin noodles. So more beautiful cabbage will look in the salad.
  2. Spread in a large salad bowl, sprinkle with salt and a little mumble the cabbage with your hands, so that it gives juice. Finely chop the greens, send them to the cabbage. Very thinly cut the radish into half-slices. Spread the radish to the cabbage, mix and fill with the prepared dressing. Again, mix everything thoroughly, cover with a lid and put it in the refrigerator to stand for 15-30 minutes.
    Spread in a large salad bowl, sprinkle with salt and a little mumble the cabbage with your hands, so that it gives juice. Finely chop the greens, send them to the cabbage. Very thinly cut the radish into half-slices. Spread the radish to the cabbage, mix and fill with the prepared dressing. Again, mix everything thoroughly, cover with a lid and put it in the refrigerator to stand for 15-30 minutes.
  3. Serve. I served the salad with the onion-shelled salad. Who is interested, a link to the recipe will be given below!
    Serve. I served the salad with the onion-shelled salad. Who is interested, a link to the recipe will be given below!
  4. Ready.
    Ready.
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