Summer salad with cabbage
4 servings
15 minutes
The 'Summer' salad with cabbage is a vibrant embodiment of freshness and lightness of the summer season. Its history is linked to the traditions of home European cuisine, where simplicity of preparation and natural ingredients are emphasized. Crunchy white cabbage, tender tomato cubes, and sweet canned corn create a harmony of textures and flavors. Fresh parsley and aromatic green onions complement the composition. A light dressing – mayonnaise, sour cream or vegetable oil – makes it versatile for any gastronomic preference. This salad is not only pleasant in taste but also nutritious, making it perfect for summer lunches or dinners. It pairs well with meat and fish dishes and can also serve as a standalone light snack.
1
Chop the cabbage, salt it, and gently knead it by hand to release the juice.
- White cabbage: 200 g
- Salt: to taste
2
Cut the tomato into tiny cubes.
- Tomatoes: 1 piece
3
Drain juice from corn.
- Canned sweetcorn: 0.5 jar
4
Cut the green onion into thin rings (I didn't have green onion, so I chopped regular onion), chop the parsley.
- Spring onion: 1 bunch
- Parsley: 1 bunch
5
Mix all prepared ingredients, add pepper, and dress with mayonnaise or sour cream (vegetable oil can also be used for those who don't eat mayonnaise).
- Ground black pepper: to taste
- Mayonnaise: 4 tablespoons
