Vitamin salad of red cabbage and white cabbage

Step-by-step cooking

1. Step 1:

   

   Prepare the necessary ingredients. For the salad, you will need white and red cabbage (half a head each), large bell pepper, small carrots and onions, greens (dill, green onions).

2. Step 2:

   

   Peel the onion. Rinse it and the knife in cold water so that the onion juice does not irritate the mucous membrane of the eyes. Cut into thin half rings and transfer to a deep container. Sprinkle with a pinch of sugar (or a little more, the onion should turn out slightly sweet). Pour in 1 tablespoon of wine vinegar and mash it well with your hands. Leave it, let it insist.

3. Step 3:

   

   Peel the white cabbage from the upper flaccid and darkened leaves, cut. Wrap the half of the head in plastic wrap and hide it in the refrigerator for storage. Slice the other half thinly with a knife or in a combine.

4. Step 4:

   

   Also do with red cabbage. Peel, cut and finely chop.

5. Step 5:

   

   Wash the carrot thoroughly from dirt with a brush. Peel with a knife or vegetable peeler. Grate on a grater. I used a grater for Korean carrots, but you can grate on a regular medium or large size.

7. Step 6:

   

   Wash the dill, dry it with paper towels and chop finely.

8. Step 7:

   

   In a deep salad bowl, mix two types of cabbage, carrots, onions and dill. Pour in a generous pinch of salt (focus on your taste preferences). Mash everything with your hands, the cabbage should let the juice out.

9. Step 8:

   

   Cut the Bulgarian pepper washed and dried with paper towels, remove the middle with the seeds. Cut into thin cubes. Chop the green onions. Add onion and pepper to the salad. Mix it up. If necessary, add more. Pour in a few spoonfuls of refined vegetable oil. You can add a little apple cider vinegar (about 1 tbsp. l.). Mix.

10. Step 9:

    

    The salad can be served immediately, but if you leave it to soak for 1 hour at room temperature, it will become even tastier. Place it on a flat dish with a slide. Garnish with parsley leaves. Enjoy your meal!