Young cabbage goes well with herbs, fresh vegetables and canned food. The dish is perfect for serving meat or fish.
It is necessary
- - young cabbage 0, 5 heads of cabbage;
- - lettuce leaves 0, 5 bunch;
- - spinach 0.5 bunch;
- - green onions 100 g;
- - radish 200 g;
- - fresh cucumber 2 pcs.;
- - canned green peas 0, 5 cans;
- - canned corn 0, 5 cans;
- - 4 garlic cloves;
- - dill greens 1 bunch;
- - croutons 1 sachet;
- - lemon juice 0.5 teaspoon;
- - sugar 1/4 teaspoon;
- - salt;
- - olive oil 2 tbsp. spoons;
- - balsamic vinegar 1 teaspoon;
- - ground black pepper.
Instructions
Step 1
Wash and dry greens and vegetables thoroughly! Divide the lettuce leaves into 2 parts. Leave the first part for decoration, and the second, along with the spinach, finely chop and put on a dish.
Step 2
Chop the cabbage very finely, sprinkle with salt and sugar, pour with lemon juice. Then mix well using 2 forks. Put the cooked cabbage on top of the salad and spinach on a dish.
Step 3
Peel the tails of the cucumber and radish and cut the vegetables into wedges or strips. Separate the tough stems from the dill and chop it along with the onions. Peel and chop the garlic. Mix prepared cucumbers, radishes and herbs with green peas and corn. Place them on top of the cabbage.
Step 4
Mix olive oil with balsamic vinegar, salt and pepper. Pour the dressing over the salad, top with the croutons.
