Spring Salad

This spring salad of young cabbage, tomato, and herbs comes together in fifteen minutes and gets dressed with a mix of olive oil, honey, salt, and nutmeg. The honey softens the sharpness of the young cabbage, while the nutmeg adds a warm note. I recommend it as a light side dish or a meal on its own.

Spring Salad

A light spring salad of young cabbage, tomato, and herbs with a honey-mustard-oil dressing.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• young cabbage
• tomato
• green onion
• dill
• parsley
• salt
• nutmeg
• honey
• olive oil

Method

 

1. Wash and dry the vegetables. Shred the cabbage, slice the tomato, and add the chopped herbs.
2. Mix the dressing separately: salt, honey, nutmeg, and olive oil. Dress the salad and toss. Enjoy!
   

Tips

• Mix the dressing separately rather than adding the ingredients straight onto the salad - this way the honey and salt spread evenly.
• It's best to dress the salad right before serving, otherwise the cabbage releases too much liquid.