Ingredients:
- Radish 7-8 pieces
- Beijing cabbage 300 grams
- Fresh cucumber 1 piece
- Tomatoes 3-4 pieces
- Bulgarian sweet pepper 1 piece
- Dill greens. basil bunch
- Salt, black pepper to taste
- Vegetable oil, vinegar to taste
Cooking method:
Step 1. Chop the cabbage, put in a salad bowl, salt and drizzle with vinegar, mix thoroughly. If the cabbage is tough, then you can crush it with your hands so that it lets the juice and absorb vinegar and salt - so it will become much softer and tastier.
Step 2 Cut the cucumber into slices or circles (you can peel the cucumber, if desired).
Step 3 Remove the ponytails from the radish, cut off all the damage. Then chop the radish as you like: in thin slices or slices.
Step 4Pepper seeds and cut into strips. Of course, it is better to take yellow pepper for contrast, but if there is no choice, then anyone will do.
Step 5Then chop the tomatoes. It is better to take meaty varieties of tomatoes. Cut the core and cut the tomatoes into cubes, slices or slices.
Step 6 Next chop the greens. Instead of dill and basil, you can take any kind of greens, for example, parsley or green onions. You can also add young garlic or onions.
Step 7 Combine all the components of a vegetable salad in a deep salad bowl, salt, pepper and season with vegetable oil. Ideal in this salad "sounds" homemade (unrefined) sunflower oil or extra virgin olive oil.
Step 8Then mix the vegetable salad.
Step 9Garnish the salad with greens and serve immediately, until the vegetables have let out a lot of juice.
Bon Appetit!
