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Ingredients
- 1/2 head white cabbage shredded or chopped
- 2 Persian cucumbers sliced
- 2 tablespoons fresh dill chopped
- 2 tablespoons green onions chopped
- 2 teaspoon unrefined salt divided
- 1/2 lemon, juiced
- 3 tablespoons avocado or extra virgin olive oil
- additional salt and pepper to taste
Instructions
- Finely shred or chop cabbage, discarding the cores (or composting). Season with 1 teaspoon of salt and mix thoroughly with hands pressing into the cabbage to help release natural juices. Set aside
- Add chopped cucumbers, fresh dill, and green onions.
- Squeeze the juice of one lemon. Add additional salt and pepper to taste. Pour oil and combine well.
- Store in the refrigerator for up to 4 days. See notes if wanting longer storage time.
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