Salad Fasting
Cabbage salad
Finely shredded white cabbage with vinegar and oil, the winter salad set beside tavče gravče.
Recipe from Туѓино Јабано
- Prep
- 45 min
- Cook
- —
- Total
- 45 min
- Fasting
- Suitable
Ingredients 9 ingredients
Method
- Quarter the cabbage, cut out the core and shred it as finely as you can with a sharp knife. Thin shreds take the dressing; thick ones stay dry in the middle.
- Put the cabbage in a bowl with the salt and work it through with your hands for a minute. Leave it fifteen minutes; it will soften and give up a good deal of water.
- Coarsely grate the carrot and slice the spring onions thinly, green parts and all.
- Squeeze the cabbage lightly and pour off the liquid it has released, or the dressing will sit in a puddle at the bottom of the bowl.
- Add the carrot, spring onion and parsley. Pour on the vinegar and toss, then the oil and toss again — vinegar before oil, or it never reaches the leaf.
- Grind on black pepper and taste. Adjust with a little more vinegar rather than more salt.
- Let it stand half an hour before serving, dusted with paprika if you like. It keeps two days in the fridge and is better on the second.
If you cannot find it
Substitutions that work outside Macedonia.
- Homemade wine vinegar
- A decent red wine vinegar, or cider vinegar for something softer
- Bukovo paprika
- Hungarian sweet paprika, not smoked
