Green cabbage salad with parsley and capers

4 servings

30 minutes

This salad is the embodiment of simplicity and refined taste of Yugoslav cuisine. Fresh green cabbage combined with fragrant parsley creates a crunchy, refreshing base, while capers add a spicy sharpness. The dressing of red wine vinegar and extra virgin olive oil gives the dish a harmonious balance of acidity and tenderness. In Yugoslavia, such salads are often served as a light accompaniment to meat or fish dishes, as well as a standalone dish on summer days. Its flavor is both rich and light, making the salad an ideal choice for those who appreciate minimalism with exquisite accents.

Energy value per serving

• Calories: 155.6
• Proteins: 4.9g
• Fats: 9.9g
• Carbohydrates: 12.4g

Ingredients

• Red wine vinegar: 2 tbsp
• Extra virgin olive oil: 2 tbsp
• Coarse salt: to taste
• Freshly ground black pepper: to taste
• Capers: 3 tbsp
• Green cabbage: 500 g
• Parsley leaves: 70 g

Cooking steps

1. In a bowl, mix vinegar and olive oil. Add salt and pepper.

   Required ingredients:

   • Red wine vinegar: 2 tablespoons
   • Extra virgin olive oil: 2 tablespoons
   • Coarse salt:  to taste
   • Freshly ground black pepper:  to taste

2. Finely chop the green cabbage and add it to the dressing.

   Required ingredients:

   • Green cabbage: 500 g

3. Add capers and parsley. Mix and season with salt and pepper to taste.

   Required ingredients:

   • Capers: 3 tablespoons
   • Parsley leaves: 70 g
   • Coarse salt:  to taste
   • Freshly ground black pepper:  to taste