How to cook a new salad of young cabbage: the recipe shared by Yevgen Klopotenko

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.