Spring Salad: Cabbage Cucumber Tomato Salad Recipe
This Spring Salad is bright, flavorful, and healthy! Crunchy cabbage, ripe tomatoes, and cool cucumbers with olive oil perfectly accompany any meal. Enjoy it with grilled meats or solo for a nutritious taste of spring!
Servings 4 servings
Calories 45kcal
Ingredients
- 2 tomatoes
- 2 cucumbers
- 200 g cabbage
- 2-3 tbsp. olive oil
- 20 g scallion
- 20 g parsley
- salt, pepper to taste
Instructions
- Before washing the cabbage, peel the top leaves from it. Then let it dry or pat it with paper towels. Shred cabbage with a mandolin slicer or slice it thinly with a knife. Place it in a deep mixing bowl. Before adding any other ingredient, you can give it a gentle squeeze.
- Cut cleaned cucumbers in half and slice them. Add them to the bowl.
- I cut tomatoes in quarters in relatively thick slices (I like to feel it in the salad alongside crisp cucumber). Add them to sliced cabbage with cucumbers.
- Finely chop green onions with parsley. Place them over other ingredients.
- Season with salt and pepper and pour olive oil over the salad. Stir all the ingredients together. Oil should completely cover all the ingredients.
- This salad is served immediately. As salt will make veggies release moisture and will make salad soggy. Enjoy your meal!