Crispy vegetable salad

1. 

early white cabbage 1.1 lb (500 g) • garden cucumber 1.1 lb (500 g) • tomatoes 12.25 oz (350 g) • spring onion 4 pcs • carrots 3.5 oz (100 g)

Clean the cabbage and wash it under water. Let it drip. Wash the cucumber, do not peel it and cut into quarters lengthwise. Wash the tomatoes and cut into quarters. Clean and wash the onion. Peel the carrot and wash it. All vegetables, except carrots and onions grate in a food processor on a program for thin grating of cabbage. Cut the cabbage into smaller pieces, grate ...

2. 

salt 1 tsp

... and put it in a deep bowl. Salt and let it rest for a while. Then squeeze it easily.

3. 

Grate the carrots coarsely and add to the cabbage.

4. 

Grate the cucumber into a thin slices.

5. 

Together with the sliced tomatoes, put them in a bowl to the vegetables. Cut the onion finely into rings and add to the salad too.

6. 

water 1.3 cup (300 ml) • sugar cane 2 tbsp

Dissolve sugar in water ...

7. 

lemon • lime • vinegar

... and add lemon juice, lime juice or vinegar.

8. 

Pour the pickle into the salad and mix. You can sweeten, acidify or salt as you like. Let the salad rest in the fridge for an hour and serve.