Autumn salad of cabbage, radish, carrot and spinach
6 servings
25 minutes
Autumn salad of cabbage, radish, carrot, and spinach is a light, crunchy, and aromatic dish that conveys the freshness of autumn. Its roots lie in European cuisine where simple and healthy vegetable combinations are valued. Red cabbage gives the salad a rich color and mild sweetness; radish adds a spicy sharpness; and carrot brings natural sweetness and freshness. Spinach adds delicate green notes while pickled onion with wine vinegar fills the salad with zest. Olive oil enriches the flavor while spices complete the harmony of ingredients. This salad perfectly complements meat and fish dishes or serves as a light dinner or snack on its own. Its preparation doesn't require complex techniques but allows you to enjoy the natural flavors of seasonal vegetables.
1
Cut half an onion in half and slice into 0.25 rings. Place in a small container and pour in 2 tablespoons of red wine vinegar. Mix well. Set aside.
- Red onion: 0.5 piece
- Red wine vinegar: 2 teaspoons
2
Chop 1/3 of a cabbage head (about 350 g), salt well, and mash to release juice. Place in a large container.
- Red cabbage: 350 g
3
Slice the radish into plates. Cut the carrot into mini sticks, 2-3 cm long. Remove the stems from the spinach and tear it into 3-4 pieces. Add everything to the cabbage.
- Radish: 7 pieces
- Carrot: 1 piece
- Spinach: 0.5 bunch
4
Add pickled onions, olive oil, white wine vinegar, spices to taste, such as: pepper, dried basil, oregano, dried red paprika. Mix well.
- Red onion: 0.5 piece
- Olive oil: 2 tablespoons
- White wine vinegar: 2 teaspoons