When everything around us starts to flourish, it is time to switch to seasonal, lighter, and fresher food. Today, we chose a cabbage salad.
Sauerkraut (or fresh cabbage) – 2 handfuls
fresh carrot – 1 (average size)
fresh or frozen greens (parsley, dill, spinach) – to taste
cedar or olive oil – 1 tbsp
bell pepper – ½
caraway seeds – 1 pinch
salt – to taste
- Grate carrots on a coarse grater.
- If you use fresh cabbage – chop, if pickled – squeeze from brine.
- Cut pepper into thin strips.
- Mix cabbage, pepper and carrots with chopped herbs, add caraway seeds, season with oil and mix.