White cabbage salad with cucumbers
Fresh white cabbage salad with cucumbers - an explosion of flavors!
In a world where rich meals often surround us, it is essential to recharge with light and healthy dishes. I invite you to discover a recipe for white cabbage salad with cucumbers, a simple yet flavorful dish that will bring a touch of freshness to your table. This salad is not only an ideal accompaniment to meats but also a healthy choice, rich in nutrients.
Preparation time: 15 minutes
Total time: 15 minutes
Number of servings: 4
Ingredients
- 1 small, fresh cabbage
- 1 large, juicy cucumber
- 2-3 crunchy green onions
- 10-12 green olives
- 10-12 black olives
- For the dressing:
- 4 tablespoons of extra-virgin olive oil
- 2 tablespoons of balsamic vinegar
- 1/2 teaspoon of salt
- 1/2 teaspoon of freshly ground pepper
- 1/2 teaspoon of sugar (optional, to balance acidity)
Step-by-step instructions
1. Preparing the ingredients
Start by washing the cabbage under a stream of cold water to remove any impurities. Cut the cabbage in half, then each half into thin strips. This technique will not only help with a more pleasant texture but will also allow the dressing to penetrate better.
2. Cutting the cucumber
After cutting the cabbage, move on to the cucumber. Peel it if you prefer, then slice it into thin rounds. Cucumbers add a crunch and freshness to the salad, making it more enjoyable to taste.
3. Green onions
Wash the green onions well and chop them finely, including the green part, which adds a splash of color. The green onions will provide a subtle yet distinct flavor to the salad.
4. Mixing the ingredients
In a large salad bowl, add the sliced cabbage, cucumber rounds, and green onions. Add both green and black olives, which will bring a salty and pleasant taste. Gently mix the ingredients to combine them.
5. Preparing the dressing
In a small bowl, combine the olive oil, balsamic vinegar, salt, pepper, and sugar if you choose to use it. Mix well until all ingredients are emulsified. This dressing will add a touch of refinement to your salad.
6. Finalizing the salad
Pour the dressing over the salad and mix well so that all ingredients are evenly coated. Let the salad sit for a few minutes to allow the flavors to combine.
Chef's Tip
If you want to add a touch of originality, try incorporating some additional ingredients, such as grated carrots or sesame seeds for a crunchy texture. You can also replace balsamic vinegar with apple cider vinegar or lemon juice for a fresher note.
A personal note
This salad has always been a favorite in my family, often served at Sunday meals alongside a juicy roast. I remember how my grandmother would always add a pinch of cumin for a more exotic taste. Give it a try!
Calories and nutritional benefits
This salad is not only delicious but also healthy! A serving contains approximately 150 calories, being rich in vitamins A and C, fiber, and antioxidants. White cabbage is known for its anti-inflammatory properties, while cucumbers keep you hydrated.
Frequently asked questions
1. Can I add other vegetables?
Of course! This recipe is very versatile. You can add bell peppers, carrots, or even cherry tomatoes for an extra splash of color and flavor.
2. How can I store the salad?
It is recommended to consume the salad fresh, but if you want to store it, cover it with plastic wrap and keep it in the refrigerator. Consume it within 1-2 days to maintain its freshness.
3. Can I use other types of olives?
Absolutely! Kalamata olives or those stuffed with peppers are excellent for adding a different note to the salad.
Serving
The white cabbage salad with cucumbers is perfect as a side dish for a juicy roast or even as a main course, alongside a slice of whole-grain bread. You can also serve it with a refreshing drink, such as mint tea or freshly squeezed citrus juice.
This salad is a perfect example of a "quick treat" for the taste buds, bringing a balance between nutrients and flavors. Enjoy every bite and let yourself be inspired by the simplicity and beauty of healthy dishes!
Ingredients: 1 small cabbage, 1 cucumber, 2-3 green onions, 10-12 green olives, 10-12 black olives. For dressing: olive oil, balsamic vinegar, salt, pepper, sugar.
