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🍽️ Crunchy Cabbage Salad with Peppers

131 kcal · 30 min · 4 servings

Ingredients

• 1 kg White cabbage (1 White cabbage)
• Salt
• 2 Bell peppers
• 1 bunch Parsley
• 5 tbsp White wine vinegar
• Pepper (from the mill)
• 5 tbsp Sunflower oil

Instructions

1. 1. Discard any wilted outer leaves from the white cabbage.
2. 2. Cut the cabbage head into four quarters.
3. 3. Cut out the hard core from each quarter.
4. 4. Shred the cabbage quarters into thin strips using a vegetable grater.
5. 5. Place the shredded cabbage into a large salad bowl.
6. 6. Season the cabbage generously with salt.
7. 7. Knead the cabbage firmly with your hands.
8. 8. This makes the cabbage more tender while keeping it crunchy.
9. 9. Wash the bell peppers thoroughly.
10. 10. Cut the peppers into thin strips.
11. 11. Wash the parsley.
12. 12. Finely chop the parsley.
13. 13. Mix the pepper strips and parsley into the cabbage.
14. 14. Whisk vinegar and pepper together in a small bowl.
15. 15. Stir the oil into the vinegar and pepper mixture.
16. 16. Pour the dressing evenly over the salad.
17. 17. Toss everything well so the salad is evenly coated.
18. 18. Let the salad marinate for a short time.
19. 19. Taste and adjust the seasoning one last time.

Nutrition per serving

• kcal: 131
• Protein: 3 g · Fett/Fat: 9 g · Carbs: 9 g