Spring salad with cabbage and radishes

Name: Spring salad with cabbage and radishes
Ingredients: 300 g green cabbage; 300 g red cabbage; 2 medium carrots (200 g); 3 scallions (45 g); 10 red radishes (200 g); 45 ml lemon juice; 30 ml olive oil; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 18 g hulled sunflower seeds

Salad - Spring salad with cabbage and radishes by Patricia H. - Recipia

Spring salad with cabbage and radishes brings together green and red cabbage, carrots and raw radishes. It stays crunchy, with a lemon and olive oil dressing. It’s a raw cabbage and radish salad for picnics, topped with scallions and sunflower seeds. I leave the seeds on top, without mixing them through the whole bowl. Preparation: 20 minutes. Cooking: 0 minutes. Rest: 10 minutes. Total time: 30 minutes. Serves: 4. Approximately 170 kcal and 4 g protein per serving.

Ingredients

For the salad

300 g green cabbage
300 g red cabbage
2 medium carrots (200 g)
3 scallions (45 g)
10 red radishes (200 g)

For the dressing

45 ml lemon juice
30 ml olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper

For the garnish

18 g hulled sunflower seeds

Preparation

1. Wash and pat the vegetables dry. Peel the carrots and grate them on the large holes of a box grater. Finely shred the green and red cabbage, then slice the scallions and radishes; set aside 1 scallion and 2 radishes for garnish. 2. Put the vegetables in a large bowl. Add 30 ml lemon juice, the olive oil, 3/4 teaspoon salt and 1/4 teaspoon ground black pepper, then toss. 3. Taste the salad. If needed, gradually add the remaining lemon juice, 1/4 teaspoon salt and 1/4 teaspoon pepper. 4. Refrigerate the bowl for 10 minutes. Just before serving, garnish with the reserved scallion and radishes and sprinkle with the sunflower seeds.

Notes

Serve it with baked potatoes or a slice of bread with cheese. I make it for the meal, not a few hours ahead; the cabbage softens and releases liquid as it sits. It has something of the cabbage salad served alongside roast meat, but the radishes change the texture. If the cabbage has thick ribs, slice it more finely, and after washing, dry the radishes well so they don’t dilute the dressing. Choose firm radishes with smooth skin; soft ones tend to be less crunchy. Pumpkin seeds can replace the sunflower seeds in the same amount, 18 g. Keep the salad covered in the refrigerator and eat it within 3 days; toss it before serving.