Shredded cabbage and asparagus salad
This is a refreshing Italian-style pickled salad with a hint of acidity.
The seasoning doesn't have a strong cabbage smell, so even those who don't like shredded cabbage can enjoy it.
The key is to drain the water well after soaking it in water.
If there is any water left, the finished product will be soggy.
The seasoning doesn't have a strong cabbage smell, so even those who don't like shredded cabbage can enjoy it.
The key is to drain the water well after soaking it in water.
If there is any water left, the finished product will be soggy.
How to make it
1
Remove the core of the cabbage and shred it.
2
Peel the tough skin off the bottom half of the asparagus with a peeler and slice diagonally into thin slices about 2mm thick.
3
Soak the shredded cabbage and asparagus in water for about 5 minutes.
4
Cut the roast ham into thin strips and combine with well-drained [3]. Add [A] and mix well.
5
Arrange on a plate to create height and you're done.
Ingredients for 3 people
-
- cabbage
- 230g
-
- Asparagus
- 5 bottles
-
- Loin ham
- 80g
-
[A]
- salt
- 1/2 tsp
-
- Pick it
- Small amount
-
- Italian parsley chopped
- 1/2 tsp
-
-
Olive Oil
Ardoino Extra Virgin - 3 tablespoons
-
Olive Oil
-
- Balsamic Vinegar
- 1/3 tablespoon
-
- Lemon juice
- 1 tablespoon
[PR]
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