Advice for those who have early white cabbage: don't waste time
Every day more and more vegetables are ripening in the garden. If you planted early varieties of white cabbage, it is probably time to harvest.
Don't yawn, but take advantage of the tenderness of the first early cabbage to prepare a simple and tasty salad.
To do this you will need:
- cabbage – 0.5 kg;
- carrots (medium size) – 1 pc.;
- salt – 0.5 teaspoon;
- sugar – 1 tablespoon;
- lemon – 0.5 pcs.;
- vegetable oil – 2-3 tablespoons;
- dill - a couple of sprigs.
Perhaps the most difficult thing to do is to chop the cabbage as thinly as possible, and then it’s a simple matter.
Grate the carrots on a coarse grater and combine in one bowl with the cabbage.
Add salt and rub the vegetables with your hands to release juice, then squeeze the cabbage and carrots and place in a salad bowl.
To make the dressing, add sugar to the lemon juice squeezed from half a citrus fruit and stir until the crystals are completely dissolved.
All that remains is to drizzle with sunflower oil (unrefined) and decorate with dill sprigs.
This light salad will be an ideal side dish for meat and fish dishes, and can also be used as a separate dish.
