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About this recipe:
A crunchy cabbage salad with the fresh and colourful additions of red pepper and cucumber. Feel free to make this ahead of time, as it keeps well in the fridge.
1 red pepper
1 bunch fresh dill, chopped
salt and pepper to taste
1 tablespoon sugar
2 tablespoons olive oil
2 tablespoons apple cider vinegar
- Shred cabbage. Transfer to a bowl and squeeze and rub together, so that the cabbage softens.
- Slice red pepper into thin strips. Cut the cucumber in half lengthways and remove the seeds. Cut into thin strips.
- Combine the cabbage with pepper and cucumber. Add chopped dill. Season with salt, pepper and sugar.
- Combine vinegar with olive oil. Toss the salad with the dressing. Serve straightaway or chill till serving.
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