Dill Cabbage Salad

Easy and fresh, another way of using our organic cabbage.

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Here’s what we had in the salad:

  • 500 g cabbage
  • 5 cm piece of leek, cut in small pieces
  • 3 teaspoons dried dill
  • 3-4 teaspoons apple cider vinegar
  • 1 tablespoon canola oil
  • freshly ground black pepper
  • 1 teaspoon sugar
  • 1/2 -1 teaspoon salt

First, I cut the cabbage in thin strips. Then I mixed all the ingredients in a plastic container, and beat the cabbage with a bottom of an empty vinegar bottle, tossing the salad around a few times, to get every strip of cabbage soften up a bit. Then the salad settled in the fridge until lunch, for about two hours.

One Comment

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