Salad
Description
This salad is best prepared in the fall during the vegetable harvest season, as this is when they contain the most vitamins and beneficial nutrients for the body. However, it's also an excellent choice during winter and spring to help maintain your shape and boost energy. It will nicely diversify your menu during fasting periods, and will also take a prominent place on a festive table. If desired, you can add any fresh herbs or other vegetables to it.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making the "Living" salad. Wash the vegetables thoroughly, dry them, and peel if necessary.
- 2
Step 2
Remove the core from the red cabbage and slice it thinly into strips. Sprinkle with a little sugar and salt, lightly squeeze to soften it slightly, or you can skip this step altogether.
- 3
Step 3
Grate the carrots on a medium grater or for Korean-style carrots. Add them to the cabbage.
- 4
Step 4
Cut the white part of the leek in half lengthwise and slice. Trim the ends off the radishes and cut into thick julienne strips. Add the vegetables to the bowl with the cabbage and carrots.
- 5
Step 5
Cut the fresh cucumber into medium julienne strips, and slice the tomatoes into wedges. Add them to the vegetables.
- 6
Step 6
Finely chop the herbs and add to the salad, season with salt, drizzle with lemon juice, add vegetable oil, and mix well. Transfer the ready "Live" salad onto a plate and serve.
- 7
Step 7
Done.