Summer salad is a real explosion of freshness on a plate, Perfect for warm days and ideal as an addition to grilled meats, fish or light dinners for the heat. The combination of crunchy cabbage with juicy, sweet carrot creates a beautiful marriage of colors and taste, and chopped dill adds a fresh aroma. However, the most important ingredient is light and expressive dressing. This dish is also a real treasury of vitamins and minerals, including vitamin C supporting immunity and inhibiting the activity of free radicals.
Read also:
Ingredients:
- 1/2 head of white cabbage,
- 1/2 head of red cabbage,
- 2 large carrots,
- a bunch of dill,
- 1/2 teaspoon of salt,
- 1/2 teaspoon of black pepper.
Dressing:
- 120 ml of olive oil,
- 2 tablespoons of lemon juice,
- 2 tablespoons of apple cider vinegar,
- 2 tablespoons Dijon mustard,
- 2 tablespoons of honey,
- 2 cloves of garlic,
- a teaspoon of dried oregano,
- 1/2 teaspoon of salt,
- 1/4 teaspoon of black pepper.
Method of performance:
Chop both types of cabbage finely.
Grate the carrots on a large grater and chop the dill.
Put the ingredients into a salad bowl and season with salt and pepper. Mix the whole well to connect.
Prepare dressing, mixing olive oil, lemon juice, honey, mustard and vinegar in a blender. Add garlic and spices squeezed through Prague. Mix to obtain a smooth and uniform consistency.
Pour a summer cabbage salad with a prepared sauce. Mix everything well.
Put the salad in the fridge for at least an hour so that the flavors combine. Serve cold.
Store the salad in the fridge and use within 3 days.
Source: NowowoPuje.pl
See also:
Royal fish is the best for seniors. Strengthens the heart, improves memory and concentration
Nobody asks about the sausage on the grill. It is enough for me to give bacon in an unusual version
I mix a simple cream and pour strawberries. Dessert worthy of the royal court
