Cool, make-ahead summer cabbage salads are a fast way for creating summer cookouts complete.
Cole slaw often gets a nasty rap because premade versions at grocery stores and restaurants have an excessive amount of dressing , or the cabbage is shredded too finely. because the result a mushy, runny entremots with little flavor.
When it did right , Cabbage salad has crunch and color from both the green and red varieties also as other ingredients . Mostly I prefer slicing and chopping fresh cabbage over employing a nasty of shredded cabbage.
The prepped bags of cabbage usually is shredded smaller than what I prefer, and thus the Cabbage is dry and flavorless. Freshly cut Cabbage holds its crunch longer, even when chilled for several hours or leftovers subsequent day.
I also added tomatoes and carrots with juice and green chilies for my taste.
SIMPLE CABBAGE SALAD
- 1 SMALL CABBAGE
- 1 TOMATO
- 1 CARROT
- 1 ONION
- 3 tbsp LEMON JUICE
- 3 OLIVE OIL
- SALT (PER TASTE)
- GREEN CHILI (OPTIONAL) (WELL SLICED)
TAKE A BOWL AND ADD juice , SALT AND OLIVE OIL AND BLEND IT WELL AND KEEP ASIDE
NOW TAKE SMALL CABBAGE AND SHRED/ SLICE IT WELL AND KEEP IT DURING A BOWL
NOW CHOP / SLICE TOMATO,CARROT AND ONION AND ADD WITH SHREDED CABBAGE AND BLEND IT WELL.
NOW ADD MIXED LEMON JUICE , SALT AND OLIVE OIL WITH CHOPPED CABBAGE, ONION,TOMATO AND BLEND IT WELL AND CANOPY IT WELL .
YOU CAN SERVE IT AFTER ONE HOUR OR YOU"LL STORE WITHIN THE FRIDGE FOR A LEAST AT SOME POINT AND BLEND OR MIX WELL BEFORE YOU SERVE IT.