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.
1
In a bowl, mix vinegar and olive oil. Add salt and pepper.
- 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.
- Green cabbage: 500 g
3
Add capers and parsley. Mix and season with salt and pepper to taste.
- Capers: 3 tablespoons
- Parsley leaves: 70 g
- Coarse salt: to taste
- Freshly ground black pepper: to taste
