Cabbage salad with lemon mustard dressing

The period of young vegetables is quite short and you don’t want to miss it. Colorful carrots, beets, and cabbage at their “young” age are not only the most juicy and tender, but also delicious. They cause less trouble in the kitchen: they do not require long boiling, stewing and other cooking processes, and are often good fresh - raw.



Cabbage plays the main role in this recipe. And you definitely need a young one, with still thin leaves. In addition to the cabbage, the sour sauce is important here. With the rest of the ingredients, you can improvise, showing culinary ingenuity and using the products that are in the refrigerator.

Ingredients based on two servings:

½ head of young cabbage
30 g boiled veal
30 g hard cheese
30 g lingonberries
1 egg
2 sprigs basil
For the sauce:
½ lemon
1 tbsp. l. mustard
½ tsp. Sahara
½ tsp. salt
3 tbsp. l. olive oil



Preparation:

1. Boil the egg - hard-boiled. Separate the white from the yolk.



2. Finely chop half a cabbage head.



3. Let’s move on to slicing: we try to cut cheese, ham, and egg whites into long strips. The yolk will go into the dressing.



4.We tear off the basil leaves from the stem with our hands, without damaging it again with a knife.



5. Combine the ingredients for the sauce in one container, rubbing thoroughly. Don't forget to add the mashed yolk.



6. Place all the cuts in a salad bowl, throw in the berries, season with our sauce and mix.



Thanks to the addition of boiled meat, cheese and eggs, the salad turns out to be quite filling and can be considered a full meal.