Salad of young cabbage, radish and cucumbers
4 servings
10 minutes
A juicy fresh salad that requires lightly salted cucumbers. We advise you not to rack your brains, go to the nearest market and buy ready-made ones.
Calories166.1kcal
Proteins3.5grams
Fats12.7grams
Carbohydrates9.3grams
Early white cabbage
600
g
Radish
100
g
Dill
50
g
Olive oil
50
ml
White wine vinegar
10
ml
Salt
to taste
Ground black pepper
to taste
1
Finely shred young white cabbage, mix with a pinch of salt, and massage with hands to release moisture. Leave for five to seven minutes.
- Early white cabbage: 600 g
- Salt: to taste
2
During this time, slice the radish thinly and cut the pickles into strips. Tear the dill by hand — only the leaves, thick stems can be discarded or used for marinades.
- Radish: 100 g
- Lightly salted cucumbers: 100 g
- Dill: 50 g
3
Whisk vinegar and olive oil in a bowl, season with pepper to taste. Mix the sauce with cabbage, radish, cucumbers, and dill. Serve as a salad or a side dish with roasted meat.
- White wine vinegar: 10 ml
- Olive oil: 50 ml
- Ground black pepper: to taste
