This easy, quick to prepare and healthy salad can be served with dishes of poultry and fish as a garnish or as a light dinner. If you want both — the variety of salads, instead of cabbage can take Beijing, and add feta cheese or cheese type. I made one more addition to the recipe — use the whole orange juice instead of 2 tablespoons. I like when filling a lot and get a salad school.
Apple cider vinegar — 3 tablespoons
Extra virgin olive oil — 2 tablespoons
Cabbage — 300 g
Orange — 2
Chives — a couple of feathers
Parsley and green basil — beam
salt — to taste
1. Cabbage finely shinkuem, add a pinch of salt and a bit Mnemonic.
2. From Juice of one orange, the second to clean, cut into slices, and each slice has cut into 4 pieces. Coarsely chopped greens. For the filling, mix the vinegar, 2 tbsp. l. orange juice (I used whole) and olive oil.
3. In a salad bowl Put the greens, cabbage, oranges and pour the sauce. Salt, pepper and stir. It is desirable to provide the salad to stand in the refrigerator for 30 minutes. Bon Appetit!