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.
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
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.
Place cabbage in a bowl, add salt and lemon juice.
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.
Add dill, cucumber and sweet pepper to the bowl with cabbage. Add vegetable oil and toss well.
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.
