Red radish salad with a variety of vegetables and herbs rich in health benefit, a delicious salad of cabbage, radish, fennel pulp, green beans, parsley, mint, lemon juice with salt and olive oil.
Ingredients
- - 8 large leaves of cabbage, black
- - 1 tablespoon extra virgin olive oil
- - 2 cups of green beans, washed and clipped
- - 3 cups fennel pulp, thinly sliced
- - 5-6 grains of radish, very thinly sliced
- - ½Cup parsley leaves
- - ½Cup fresh mint leaves
- - 1-2 tbsp lemon juice
- - Salt.
- - ½Cup feta cheese
- - The freshly ground black pepper
Method of preparation
- Remove the cabbage stems, cut the leaves into strips, place them in a large bowl and mix with the oil for about 30 seconds until the leaves become dark green, shiny, and reduce in size.
- Cut beans in half diagonally, then add the beans with fennel and radishes to the cabbage in the bowl
- On a cutting board, coarsely chop the parsley and mint, transfer them to a bowl of cabbage and the rest of the vegetables. Pour 1 tablespoon of lemon juice and salt. Stir well to mix. Then add the crumbled cheese and stir to combine.
- Taste and adjust salt and lemon to taste. Serve the salad directly.
- They can be preserved in the refrigerator in an airtight container for more than 3 days.