Salad recipes are my favourite way to showcase vibrant, in-season produce – fruits and veggies that are so good on their own that you don’t need to do much to make them into a delicious meal.
This salad is an excellent stand by salad because cabbage and the other vegetables hold up well once chopped. You can keep bags of the shredded cabbage, carrot or parsley root in the fridge alongside a jar of dressing, toss them together when you want to make a tasty salad quick.
1/4 – cabbage
1/2 – sweet pepper
2 medium-sized carrots
a parsley root
a branch of celery
salt at taste
2 tablespoons of oil
1 tablespoon of fresh lemon juice
Cut the vegetables into the desired shape.
In a cup and mix salt, lemon juice and oil. Optional you can add parsley or basil leaves.
Take a large bowl and place the cut vegetables. Mix the salad with the salad mix. To have an enhanced taste and flavour let the mixed salad and the mix to marinate together for 5-10 minutes.