Cabbage-Pepper Salad



  • Cabbage – 1 lb 2 oz (500 g)
  • Sweet pepper – 4 oz (100 g)
  • Carrot – 4 oz (100 g)
  • Onion – 4 oz (100 g)
  • Sea salt – 1 tsp plus a pinch
  • Sugar – 40 g
  • Vinegar – 50 ml
  • Vegetable oil – 50 ml


Shred the cabbage.

Cut the pepper to long pieces.

Shred the carrot using a large grater.

Cut the onion in quarter-circles.


Mix all ingredients in a bowl.

Salad is ready.

Serve the salad cold. Unused salad can be stored in the refrigerator for up to two weeks.


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