Salad with red cabbage and fennel
Votes: 1
Time: --
Complexity: easily
Complexity: easily
A recipe for a salad with red cabbage and fennel, dressed with sour cream, celery salt, cumin, and apple cider vinegar.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/2 head red cabbage, shredded
- 1 fennel bulb, thinly sliced
- Chopped greens (dill, chives)
- 1/3 cup sour cream
- 3 tablespoons of apple cider vinegar
- 1 teaspoon of cumin
- 1 teaspoon celery salt
- Salt and freshly ground pepper
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Recipes with similar ingredients: red cabbage, fennel bulb, celery salt, caraway, sour cream, apple cider vinegar, chives, dill
Cooking the dish according to the recipe:
- Prepare the dressing in a salad bowl: mix sour cream, apple cider vinegar, cumin, celery salt and greenery.
- Add red cabbage, fennel, and season with salt and ground pepper. Cover and refrigerate for 20 minutes.
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