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