Crunchy Cabbage and Carrot Salad with Sunflower Oil

What you need

• 500 g (1 lb 2 oz) white cabbage, outer leaves removed
• 1 large carrot, peeled
• 1 tsp salt, to taste
• 1 tsp sugar
• 1 1/2 tbsp white wine vinegar, or apple cider vinegar, about 6%
• 3 tbsp sunflower oil, unrefined has the most flavor
• 2 tbsp fresh dill, chopped
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Quarter the cabbage, cut out the core and shred the leaves as thinly as you can.

2. 2

   Put the cabbage in a large bowl, add the salt and knead with your hands for about 2 min, until it softens and a pool of juice collects at the bottom.

3. 3

   Grate the carrot on the coarse side of a box grater and add it to the bowl.

4. 4

   Sprinkle over the sugar and pepper, then pour in the vinegar and toss.

5. 5

   Add the sunflower oil and the dill and toss again.

6. 6

   Leave the salad at room temperature for 30 min so the flavors blend.

7. 7

   Toss once more, taste and adjust the salt, sugar or vinegar. Serve cold or at room temperature.

Imported from ovkuse.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.