Cabbage Salad with Cucumber and Vinegar

A vitamin-rich salad made with fresh cabbage, cucumber, and vinegar can be served as an independent appetizer or as a side dish to fish and meat. The recipe is very simple and uses easily available ingredients. Keep in mind that early varieties of fresh cabbage are softer and release more juice when mashed. Late varieties will give a crunchier result. In any case, cabbage salads with cucumbers are refreshing and delicious.

Cooking time: 20 minutes.

Servings: 5.

Calories: 63.

Ingredients

• white cabbage - 1 kg;
• cucumbers - 2 pcs;
• dill - 30 g;
• green onions - 50 g;
• vegetable oil - 2 tbsp;
• vinegar 9% - 2 tbsp;
• sugar - 1 tsp;
• salt - to taste.

Cooking

1. Prepare the ingredients for the cabbage salad with cucumber and vinegar.

2. Finely shred the cabbage, discarding the tough parts around the stem. Place the shredded cabbage in a convenient bowl.

3. Add half a teaspoon of salt to the cabbage. Massage the cabbage with your hands to help it release juice.

4. Once the cabbage has released juice, add one teaspoon of sugar. Mix everything together.

5. Cut the cucumbers into strips and add them to the cabbage.

6. Chop the green onions and add them to the vegetables.

7. Trim the stems of the dill and chop the greenery finely. Add the dill to the cabbage mixture. Stir everything together.

8. Add 2 tablespoons of 9% vinegar.

9. Pour in 2 tablespoons of vegetable oil.

10. Mix everything and taste. If you feel the salad needs more salt, add it and mix again.

11. The cabbage salad with cucumber and vinegar is ready. You can serve it right away. Optionally, garnish with parsley.

Cooking video