Salad
Description
Perfect for everyday meals. To enhance the flavor of the salad, use unrefined cold-pressed vegetable oil: olive, sunflower, flaxseed, corn, etc. You can also add a splash of apple cider vinegar to the finished dish. This spring salad will be both delicious and nutritious, packed with vitamins and minerals. Garnish as desired and serve.
Instructions
- 1
Step 1
Prepare the listed ingredients. Rinse the cucumber in water and cut off the ends. If desired, you can blanch the peas in boiling water for a couple of minutes to prevent darkening.
- 2
Step 2
Remove the outer leaves from the cabbage and cut off the portion needed for the salad. Slice it into strips: thick or thin, according to your preference. Lightly massage the cabbage to release its juice—this will make it softer and more pleasant to eat. Transfer the sliced cabbage to a salad bowl, deep bowl, or plate.
- 3
Step 3
Add green peas there as well. Instead of peas, you can add diced radish or spinach.
- 4
Step 4
Cut the cucumber into strips or half-rings. Add to the other ingredients in a salad bowl. Be sure to taste the vegetable — it might be bitter. Early or greenhouse cucumbers are usually not very bitter, but sometimes there are exceptions to this rule.
- 5
Step 5
Rinse the fresh herbs, chop them finely, and add to the container together with salt and vegetable oil.
- 6
Step 6
Gently mix all the contents of the salad bowl. At this point, the dish can be sprinkled with apple cider vinegar.
- 7
Step 7
Place the spring salad on a plate and serve immediately after preparation, while it is at its freshest.