Cabbage Salad with Apples, Sweet Peppers, and Sunflower Seeds
Salads • European
Description
Apples oxidize quickly when exposed to air and turn dark, so it's better to prepare a smaller amount to avoid leftovers.
Ingredients
- White Cabbage 1 piece
- Apple 1 piece
- Red Long Chili Peppers 1 piece
- Chopped Sage Leaves 0 oz
- Spanish onions ½ heads
- Coriander essential oil a pinch
- Ground Black Pepper a pinch
- Turmeric a pinch
- Salt a pinch
- Sunflower Seeds 1 tablespoon
- Ground Cumin a pinch
- Safflower Oil 2 spoons
Step-by-Step Guide
Step 1
For the preparation, you will need a large bowl with a capacity of about 2.5 liters, a frying pan, a pepper grinder, a convenient cutting board for chopping vegetables, and a good sharp knife.
Step 2
Cut a piece about the size of your palm from the cabbage head, wash it, and then slice it into thin strips using a sharp knife.
Step 3
Transfer the cabbage to a bowl, add salt, and mix well.
Step 4
Chop half an onion, add it to the bowl with the cabbage, and mix well.
Step 5
Wash a medium-sized red bell pepper, remove the seeds, and cut off the top. Chop it and add it to the cabbage, then mix well.
Step 6
Wash one large apple, which should be more tart than sweet and juicy. Grate it on a coarse grater, then add it to the cabbage and mix well.
Step 7
Wash the parsley leaves, chop them finely, and add them to the cabbage. Mix well.
Step 8
Heat a dry skillet and toast the raw sunflower seeds, stirring quickly for about 20 seconds. Immediately add them to the bowl with the cabbage and mix well.
Step 9
In a pepper mill, grind the coriander seeds, cumin, and allspice berries for 3-4 turns. Add the mixture to the salad, along with a little turmeric. Pour in vegetable oil and mix well.
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