Crispy cabbage, aromatic spices, and a hint of tanginess create the perfect combination for those looking to add something unique to their table.
Ingredients:
- Cauliflower – 600 g
- Carrot – 1 pc.
- Red onion – 0.5 pc.
- Bell pepper – 1 pc.
- Hot chili pepper – 1 pc.
- Garlic – 2 cloves
- Coriander – 0.5 tbsp.
- Sweet paprika – 0.5 tbsp.
- Black pepper – 0.5 tsp.
- 6% vinegar – 1.5 tbsp.
- Salt – 1 tsp. (+ 1 tsp. for boiling)
- Sugar – 1 tbsp.
- Sunflower oil – 6 tbsp.
How to prepare?
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Divide the cabbage into small florets – the smaller the pieces, the better they will absorb the spice flavors.
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Boil the cabbage in salted boiling water (1 tsp. per 1 liter of water) for 3 minutes. Then immediately transfer it to ice water to keep it crispy.
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Prepare the vegetables: grate the carrot, slice the onion and bell pepper into thin strips, and chop the chili very finely.
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Add the spices and mix: coriander, paprika, black pepper, vinegar, salt, and sugar.
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Heat the oil and pour it over the salad – this step enhances the flavor of the spices and makes the dish particularly aromatic.
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Let it steep. Transfer the salad to a container, place it in the refrigerator for a day, stirring occasionally and tasting – you may want to add more salt or vinegar.
The next day, you will experience a true culinary explosion! This salad is the perfect appetizer for any occasion, whether it's a family dinner or a lively party.
