Cabbage with peas
Description
Perfect for everyday meals. Despite its seemingly simple appearance, it gets eaten up in no time, even when there are other, more sophisticated appetizers on the table! It's an especially indispensable dish for a quick dinner, particularly in winter when the abundance of fresh vegetables is long gone. Fortunately, cucumbers and bell peppers are available in stores year-round—they add freshness, a satisfying crunch, and bright summery colors to the salad. Vegetarians should pay special attention to this easy cabbage and peas recipe—legumes are rich in protein, so this light salad is quite filling. Garnish as desired and serve.
Instructions
- 1
Step 1
Shred the cabbage finely with a sharp knife or a special shredder. The thinner, the better!
- 2
Step 2
Salt and gently rub with your hands. If the cabbage is old, rub more thoroughly; if it's young, don't press too hard—the leaves are tender enough as they are.
- 3
Step 3
Open the can of peas and drain the liquid.
- 4
Step 4
Peel the onion and slice it thinly into half-rings.
- 5
Step 5
Remove the stem and seeds from the pepper, then slice thinly into strips.
- 6
Step 6
Wash the cucumber, cut off the ends, and slice as well.
- 7
Step 7
Squeeze the juice from half a lemon and mix it with vegetable oil and pepper.
- 8
Step 8
Combine all ingredients, add the dressing, and refrigerate for at least 15 minutes. After that, the salad is ready to be served—enjoy the crunch! ;)