Cabbage in a salad will not be tough, but soft and crispy: here's what you need to do
White cabbage leaves added to a salad can spoil the dish with their toughness.
However, there are two ways at once, thanks to which the cabbage will become tender and soft, but at the same time will not lose its ability to produce a crunch.
So, according to the first of them, the cabbage should first be chopped, then placed in a deep bowl or basin (depending on the volume of the cabbage) and sprinkled with a small amount of salt.
After this, thoroughly crush the chopped vegetable, rubbing and squeezing it with your hands.
The bowl with shredded cabbage leaves should be set aside for 20-30 minutes.
During this time, the cabbage will become juicy and soft, while remaining crispy.
According to the second option, cabbage leaves should be poured with boiling water for 15-20 minutes.
After the specified time, drain the water and use the cabbage leaves as intended – chop and add to the other ingredients.
