Salads and appetizers
Delicious Cabbage Salad
A cabbage salad loaded with tasty, appetite-opening vegetables — a wonderful and super easy recipe! Great with Italian or fast food, or simply as a light dinner.
Cabbage salad with a mix of tasty and slightly "exotic" vegetables :) — simply delicious
Ingredients
Start here, then move straight into the method.
- Half a kilo cabbage
- 1 can of corn
- 1 can of whole mushrooms
- 1 can of artichoke hearts
- 1 can of palmito (heart of palm)
- 2 garlic cloves
- Olive oil half a cup
- Salt
- Lemon juice
Method
Follow the cooking sequence without leaving the page.
- Trim a little of the cabbage core, then blanch the cabbage in boiling water for 10 minutes only.Timers: 10 min
- Remove it from the hot water and immediately place it in cold water to stop the cooking process.
- Lift it from the water and drain.
- Cut it in half and arrange the pieces on the serving plate.
- After rinsing and draining the canned vegetables, cut the palmito and mushrooms as you like and distribute them with the corn and artichokes over the cabbage.
- Crush the garlic and mix it with lemon juice, salt, and the oil. Pour the dressing evenly over the vegetables — do not toss the vegetables to keep the salad's appearance.
- Serve the cabbage salad immediately, or refrigerate until ready to serve.
- Delicious cabbage salad from a friend and site cook
- For more distinctive salads from Terez, see Chicken and Vegetable Salad with Caesar
- Terez always delights us with different kinds of salads — here is her Nachos Salad
Recipe tags
Salads and appetizersInternationalVegetarianVeganDairy freeGluten freeNut freeEgg free
Notes and serving ideas
- Chicken and Vegetable Salad with Caesar
- Nachos Salad
