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- Ingredients
- Recipe
- Cabbage (I used purple and green, but it can be just one)450 g
- Mayonnaise (I used heiz, but it can be another)3 tablespoon
- Lemon1/2 unit(s)
- Black pepper to taste
- Cumin to taste
- Salt to taste
- Finely minced garlic clove2 unit(s)
- Olive oil to taste
- Black Olives to taste
- Palm to taste
- Cut the cabbage very thin in the direction of its length. Heat the water and when it boils, add salt and add the cabbage. Stir a little and leave for 1 minute to 2 minutes. I like it at 1 min point, because that way it gets crunchier and not overcooked. Drain the cabbage and pour cold water over it, drain again and set aside. Cabbage should be very cold. Reserve.
- In a bowl, combine the mayonnaise, garlic, pepper, cumin, lemon and olive oil. Mix and toss in the cabbage. Mix well to incorporate all the ingredients. Taste and add salt until you like it.
- Place in a clean bowl, decorate with olives and hearts of palm. Serve immediately. It's a cold salad, so you can serve it chilled.
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