Vitamin vegetable salad with sorrel
1 serving
10 minutes
Vitamin vegetable salad with sorrel is a fresh and light representative of European cuisine, filled with spring aromas and juicy textures. Sorrel adds a tangy acidity that perfectly complements the softness of napa cabbage and the sweetness of cherry tomatoes. Red onion and garlic add zest, while herbs enhance the freshness of the dish. Dressed with olive oil, the salad becomes tender and balanced. This salad is perfect for a light dinner or as a side dish to main courses; it is rich in vitamins and invigorating. Historically, fresh vegetable salads have been an integral part of European cuisine, highlighting seasonality and naturalness of ingredients. In this version, traditions harmoniously blend with modern taste.
1
Chop the Beijing cabbage coarsely.
- Napa cabbage (pak choi type): 80 g
2
Add the onion, sliced into half rings.
- Red onion: 0.5 head
3
Then chop the minced garlic.
- Garlic: 2 cloves
4
Chop and add sorrel and parsley.
- Sorrel: 0.5 bunch
- Parsley: 1 stem
5
Chop the cherry tomatoes. Salt and dress with green oil.
- Cherry tomatoes: 8 g
- Salt: to taste
- Olive oil: 3 tablespoons
