Using sunflower oil is important. It can best substituted with olive oil, but sunflower oil really improves the flavor of this salad.
Author: Natasha of NatashasKitchen.com
Servings: 6-8
Prep Time: 15 minutesmins
Total Time: 15 minutesmins
Ingredients
1medium head of white cabbage
1/2medium head of red/purple cabbage
1English cucumber or 4 small cucumbers
1bunch of green onion
4tbspsunflower oil
1 1/2tbspvinegar or to taste
1 1/2tspsalt or to taste
Instructions
Wash your vegetables. Using a mandolin or knife, thinly shred 1 white cabbage and 1/2 red cabbage. Place them in a large bowl.
Peel and julienne 1 English cucumber and finely dice green onion. Add both to the bowl.
In a separate small bowl use a fork to mix 4 tbsp sunflower oil, 1 1/2 tbsp vinegar and 1 1/2 tsp salt. Stir it into the salad to taste. You may need less depending on the size of your cabbages.