Salad of cabbage, apples, sweet peppers and sunflower seeds
2 servings
10 minutes
This bright and refreshing salad of cabbage, apples, sweet peppers, and sunflower seeds embodies a harmony of flavors and textures. It originated in European cuisine as a light, nutritious, and vitamin-rich dish. The crunchy cabbage forms the base of the salad, complemented by the sweetness of red pepper and the slight tartness of apple. Toasted sunflower seeds add a pleasant nutty note, while spices deepen the aroma. Parsley refreshes the taste, making the dish even more vibrant. This salad is perfect as a standalone light meal or as a side dish to meat and fish.
1
For preparation, you need a large bowl, about 2.5 liters in volume. A frying pan. A pepper mill. A convenient cutting board for vegetables and a good sharp knife.
2
We take a piece about the size of a palm from the cabbage head, wash it, and cut it into thin strips with a sharp knife.
3
We transfer the cabbage to a bowl, salt it, and mix.
- Salt: pinch
4
Chop half an onion, add it to the bowl with cabbage, and mix.
- Red onion: 0.5 head
5
We wash a medium-sized red sweet pepper, remove the seeds, and cut off the top. We chop it and add it to the cabbage, mixing it together.
- Fresh red pepper: 1 piece
6
We wash one large apple, it should be more sour than sweet, and juicy, grate it on a coarse grater, add it to the cabbage and mix.
- Apple: 1 piece
7
We wash the parsley leaves, chop them, and add them to the cabbage. We mix.
- Chopped parsley: 15 g
8
Heat the pan (without oil), toast the raw sunflower seeds, stirring quickly for about 20 seconds. Immediately add to the bowl with cabbage and mix.
- Sunflower seeds: 1 tablespoon
9
In a pepper mill, grind coriander seeds, cumin, and allspice berries for 3-4 turns. Add the mixture to the salad, along with a bit of turmeric. Pour in vegetable oil and mix.
- Coriander seeds: pinch
- Black allspice: pinch
- Turmeric: pinch
- Ground cumin: pinch
- Sunflower oil: 2 tablespoons