This vibrant and crunchy salad combines the freshness of finely shredded cabbage, crisp carrots, cucumber, and apple, balanced with the sharpness of red onion and a zesty lemon-olive oil dressing.
It’s a simple yet flavorful dish that offers a perfect blend of sweet and tangy notes.
Whether served as a light side or a refreshing appetizer, this salad is both healthy and easy to prepare, making it an ideal choice for any meal.
Ingredients:
1/3 head of cabbage, finely shredded
1 large carrot, julienned or grated
1 fresh cucumber, julienned or sliced thinly
1 large red apple, julienned or sliced thinly
1 red onion, sliced into thin rings
Juice of 1 lemon
50 ml extra virgin olive oil
Salt and pepper to taste (optional).
instructions:
In a large bowl, combine the finely shredded cabbage, julienned or grated carrot, julienned cucumber, julienned or thinly sliced apple, and thinly sliced red onion rings.
In a small bowl, whisk together the lemon juice and extra virgin olive oil to make the dressing.
Drizzle the dressing over the salad and toss everything together until well coated.
Season with salt and pepper to taste (optional).
Let the salad sit for about 10-15 minutes to allow the flavors to meld.
For a fresh twist on this salad, you can add toasted nuts or seeds like almonds or sunflower seeds for an extra crunch, or mix in fresh herbs such as parsley or cilantro to enhance the flavor.
If you enjoy a sweeter bite, try including dried fruits like cranberries or raisins, which balance the tanginess of the apple and lemon juice.
For a spicy kick, a pinch of chili flakes or a dash of mustard in the dressing works well.
When preparing the salad, ensure the vegetables and apple are sliced thinly for an appealing texture, and toss the apple in a bit of lemon juice to prevent browning.
Let the salad rest for about 10-15 minutes after dressing to allow the flavors to meld.
Using fresh, crisp produce will give the salad its bright, refreshing quality.
To store this salad, place it in an airtight container and refrigerate it immediately.
Since the ingredients are fresh and raw, it’s best to consume the salad within 1-2 days to maintain its crunch and flavor.
If you’ve already dressed the salad with lemon juice and olive oil, it may soften a bit over time, but it will still taste delicious.
If you plan to store it longer, you might want to keep the dressing separate and only add it right before serving to preserve the crispness of the vegetables and apple.
To keep the apple from browning, you can toss it with extra lemon juice before storage.