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!
Servings
2
Cook Time
30minutes
Servings
2
Cook Time
30minutes
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.
  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.
  3. Serve. I served the salad with the onion-shelled salad. Who is interested, a link to the recipe will be given below!
  4. Ready.
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