Select fresh vegetables and wash them carefully. The picture below shows the carrots and bell peppers.
Cut half of a medium sized cabbage (around 1 kg) in small rectangular pieces.
Peel the carrots and grate them using a grater (use the bigger holes).
Remove the stem and seeds from the bell peppers and chop them in small pieces.
Then, chop the celery in small pieces.
In a bowl, add a layer of cabbage, then add some bell pepper, carrot and celery. Mix and repeat with a second layer. When you have added all the vegetables, drop some salt and vinegar (around 80ml for 2 kg of vegetables). Then, add drinkable water to cover 25% of the bowl (1 big glass of water in this case).
Let it stay in the refrigerator for a few hours and then you may serve the salad (a portion). It is fine to serve it immediately with some olive oil but it tastes better if it stays in the refrigarator for a day or more. Because of the salt and vinegar, this salad can last a week. Make sure that you stir the salad in the bowl so that the liquid goes around the vegetables.
Serve with some extra virgin olive oil (one tablespoon per serving if you care about the calories).
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