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How to cook a new salad of young cabbage: the recipe shared by Yevgen Klopotenko
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Spring is the season of young and healthy vegetables and herbs, which experts recommend eating raw. But it's worth remembering that spring vegetables appear in markets and stores very early – in early March, so there's a good chance that they were not grown in a completely environmentally friendly way and contain nitrates. Therefore, they need to be properly washed and even soaked in cold water for several hours.
Culinary expert Yevhen Klopotenko has shared a recipe for a delicious salad of young cabbage with fennel seeds on his website, which will be very unusual and tasty.
Ingredients:
- young cabbage – 1 pc.
- fennel seeds – 1/2 tsp.
Oil dressing:
- unrefined oil – 5 tbsp.
- dry mint –1 tsp.
- oregano – 1 tsp.
- salt, pepper – to taste
Method of preparation:
1. Chop the cabbage very finely, and put it in a bowl.
2. Oil: Pour 5 tbsp of unrefined oil into a saucepan or small saucepan and add 1 tsp of dry mint and 1 tsp of oregano.
3. Put on the fire and heat for 2 minutes to make the oil fragrant, turn off and let it cool.
4. Drizzle the cabbage with oil, salt, pepper, and fennel seeds, mix the salad, and serve.