Shredded Cabbage Salad
6 servings
30 minutes
Shredded cabbage salad is a simple and light dish rooted in Russian cuisine. It combines the freshness of cabbage leaves, the spiciness of red onion and garlic, as well as the tenderness of carrots and broccoli. The uniqueness of this salad lies in its dressing: coconut milk with lemon juice, dill, sea salt, and dates creates a delicate balance of sweetness and acidity. Olive oil adds a creamy texture, making the dish particularly enjoyable. This salad not only delights with its taste but is also rich in vitamins and beneficial microelements, making it an ideal choice for healthy eating. It works great as a standalone dish or as a side to main courses. Served chilled to emphasize its freshness and crunchy texture.
1
Put the leaf and savoy cabbage in the food processor. Chop it.
- Kale (leaf cabbage): 1 bunch
- Savoy cabbage: 1 piece
2
Mix the cabbage, scrape it from the sides of the mixer, and blend again. Transfer to a bowl.
3
Put feed cabbage, chopped carrots, broccoli, finely chopped onion and garlic, greens, and celery into the food processor. Process everything twice to your desired consistency.
- Fodder kale: 1 bunch
- Broccoli: 0.5 piece
- Carrot: 1 piece
- Garlic: 5 clove
- Red onion: 0.5 head
- Celery stalk: 1 piece
- Fresh herbs: 1 bunch
4
Mix with cabbage.
5
Pour the coconut milk and mix it with lemon juice, 2 cloves of garlic, dill, sea salt, and dates.
- Coconut: 1 piece
- Lemon juice: 50 ml
- Garlic: 5 clove
- Dill: 1 tablespoon
- Sea salt: 1 tablespoon
- Dates: 2 pieces
6
Pour everything into the blender and blend until smooth.
7
Add olive oil and whisk until creamy.
- Olive oil: 100 ml
8
Pour the sauce over the cabbage mixture and gently mix.
