Salad with young cabbage, Mozzarella cheese and vegetables

Step-by-step cooking

1. Step 1:

   

   Prepare vegetables and mozzarella for salad preparation. Cabbage is better to take young white cabbage or Shpitskol. Peel the carrots and onions, remove the stalk and seeds from the bell pepper. Wash the vegetables and lettuce leaves in cold water, and drain the brine from the mozzarella.

2. Step 2:

   

   Chop the cabbage into thin strips and send it to a deep salad bowl.

3. Step 3:

   

   Cut the lettuce leaves dried with paper napkins arbitrarily or tear them into small fragments with your hands, send them to the cabbage.

4. Step 4:

   

   Cut the young cucumbers into circles or semicircles, add them to the salad bowl.

5. Step 5:

   

   Chop the bell pepper into thin feathers, and the onion into rings or half rings.

7. Step 6:

   

   Cut the mozzarella cheese into small cubes, and grate the carrots on a coarse grater or use a grater for Korean carrots. Send all the ingredients to the cabbage with cucumbers.

8. Step 7:

   

   The finishing touches are left. Cut the washed and dried greens into small pieces. Parsley and dill are well suited from greens to salad, they are the ones I used in the recipe. If desired, you can take fresh basil or cilantro. Add the greens to the salad, salt and pepper everything to taste, season with vegetable or olive oil if desired.

9. Step 8:

   

   Mix everything thoroughly, try if there is enough salt, if necessary, then add salt.

10. Step 9:

    

    Serve to the table!