Crunchy Pointed Cabbage Salad
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Total Time | 5 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 pointed cabbage
- 5 tablespoon white wine vinegar
- 3 tablespoon sunflower oil or rapeseed oil, preferably tasteless
- salt and pepper
- Caraway powder
Print Recipe
Pin Recipe Instructions
- Remove the outer leaves of the pointed cabbage and rinse the now clean outer layer under running water.
- Now use a sturdy and particularly sharp knife. Halve the pointed cabbage and cut both halves, starting at the respective tip, into narrow strips of approx. 5 mm. You do not use the stalk.
- Put the cabbage in a large bowl and mix it with the vinegar and oil. Season the pointed cabbage to taste with salt, pepper and caraway powder.
- The salad is ready to serve immediately.
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