Red cabbage and lemon salad

Red cabbage and lemon salad


Red is wonderful to eat. Most often it is cooked until soft, i.e. my mother. But, for example, the Turks consider it a great base for crunchy salads.

The key to a perfect, crisp is chopping the cabbage very thinly. The thinner it is, the easier it will be to eat them. Use mandolin if you have one.

Salad, or maybe salad with the addition of juice will be perfect. For this purpose, I used lemon juice from , because it contains 99.97% lemon juice and was ideal as a replacement for fresh lemon.


Ingredients


for 4-6 people

  • 1/2 medium , thinly chopped
  • small bunch of green
  • 2 tablespoons of
  • 1/2 lemon juice (2 tablespoons Limmi)
  • salt and pepper
  • 1/2 piece carrots (finely grated) – optional

Put the cabbage in a bowl. Add a tablespoon of salt and mix well. Stand for 30 minutes or longer.

Rinse and dry the cabbage to get rid of excess salt.

Add chopped parsley, olive oil and lemon juice or Limmi. Optionally, add finely grated carrots.

Mix and season to taste with pepper and salt if needed.

Bon Appetit!


material in cooperation with the Limmi brand

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