Kale salad with Vegetable Recipes recipe
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Vegetable Recipes
4 servings 0.50 pcs. white cabbage, preferably morning cabbage, smaller 1 pcs. red peppers, smaller 1 pcs. bell peppers, yellow or green, smaller 0.50 pcs. cucumber salad 4 pcs. radishes about 1 pcs. celery one radish is enough (we can leave it out) 1.50 handfuls of leek about 1-2 pcs. 2,50 tbsp oil 1 tbsp sugar semolina about 1 tbsp vinegar or lemon juice, to taste salt to taste
Recipe preparation steps
1 Cut the cooled, cleaned Vegetable Recipes into small pieces, slices, noodles (don’t rub them! ) and start with the cabbage, which you put in a bowl, sprinkle with sugar and salt and mash with your hands to release the juices. Then add the rest of the finely chopped Vegetable Recipes, the oil, a little vinegar or lemon juice and stir. Leave the salad to cool for half an hour before serving, stir again and season to taste. 2 If you prefer balsamic vinegar or flavoured olive oil, you can add it to the salad to taste, and you can dress the salad with a sour cream dressing with a little fat or Dijon mustard before serving. The salad can also be dressed with various seeds (sunflower, sesame, flax, hemp, etc.). 3 Serve on its own or as a side dish with grilled or roasted meat.
