Panagur salad

4 servings

35 minutes

Pangur salad is a vibrant embodiment of Bulgarian cuisine, combining the freshness of vegetables and the aroma of herbs. Its history is rooted in the traditions of the region where simplicity and naturalness of products are valued above all. Crunchy sweet peppers, juicy tomatoes, tender cabbage, and carrots create a unique texture, while garlic adds spiciness. Parsley and celery fill the dish with a summer aroma, and olive oil binds all ingredients together, adding softness to the taste. This salad is an ideal choice for a light dinner or as a side dish to meat dishes.

Energy value per serving

• Calories: 127.9
• Proteins: 4.9g
• Fats: 5.3g
• Carbohydrates: 15.5g

Ingredients

• Red sweet pepper: 1 pc
• Tomatoes: 1 pc
• Carrot: 1 pc
• Garlic: 3 clove
• White cabbage: 500 g
• Parsley: 3 stem
• Salt: to taste
• Celery: 4 stem
• Olive oil: 1 tbsp

Cooking steps

1. Wash the pepper, remove seeds and partitions, cut into strips. Peel the carrot and grate it on a coarse grater.

   Required ingredients:

   • Red sweet pepper: 1 piece
   • Carrot: 1 piece

2. Wash the tomato, cut it into cubes. Peel the garlic, chop it. Finely shred the cabbage.

   Required ingredients:

   • Tomatoes: 1 piece
   • Garlic: 3 cloves
   • White cabbage: 500 g

3. Wash the parsley and celery, shake off the water, and chop finely.

   Required ingredients:

   • Parsley: 3 stems
   • Celery: 4 stems

4. Mix all ingredients in a bowl, season with salt to taste, dress with olive oil, place in a salad bowl, and serve.

   Required ingredients:

   • Salt:  to taste
   • Olive oil: 1 tablespoon