Cabbage salad with Cucumber and Sweet Pepper

Cabbage salad with Cucumber and Sweet Pepper

This is a colorful, delicious yet very healthy salad. It's perfect served on its own or as a garnish for meat, chicken, potatoes or rice.

Oxana Putan
Servings: 4 to 6
500 gr. (1.1 lbs) green cabbage, thinly sliced
1 cucumber (200 gr. or 7 oz), cut into thin strips
½ sweet pepper, stalk and seeds removed, diced into small cubes
Juice of half a lemon
½ teaspoon salt
3-4 dill sprigs, finely chopped
3-4 tablespoons vegetable oil
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This is a colorful, delicious yet very healthy salad. It's perfect served on its own or as a garnish for meat, chicken, potatoes or rice.

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Place cabbage in a bowl, add salt and lemon juice.  

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Mix with your hands for 1 to 2 minutes squeezing cabbage hard to distribute salt and lemon juice evenly. This will soften the cabbage and make it release some cabbage juice. 

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Add dill, cucumber and sweet pepper to the bowl with cabbage. Add vegetable oil and toss well.

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The salad can be stored in the fridge, either in a container or tightly covered with plastic wrap for about 2 days. When stored, the salad will release more vegetable juice, but that won't affect its quality.

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