Korean-style cabbage

After a festive feast, it's the perfect time to restore your digestive system and shed the extra pounds.

You're sure to love this cabbage salad! Be sure to make it — the recipe is quick and simple, and you'll always have a tasty salad in the fridge to serve with meat or fish dishes. The longer this salad marinates, the tastier it gets.

Ingredients: Cabbage — 600 g Carrot — 1 pc. Large cucumber — 1 pc. Sweet pepper — 1 pc. Dill and parsley — 1 bunch Garlic — 3 cloves Vegetable oil — 3 tbsp Coriander — 2 tsp Black pepper — 1/2 tsp Salt — 1 tsp Sugar — 1 tbsp 9% vinegar — 2 tbsp

Cut the cabbage leaves into large pieces and put them in a deep bowl.

Grate the carrot on a Korean carrot grater and slice the cucumber into rounds. Cut the sweet pepper into thin strips. Finely chop the herbs. Add all the vegetables to the bowl with the cabbage. Add the garlic pressed through a garlic press.

Let's make the marinade. Heat the vegetable oil well in a frying pan, add the coriander and black pepper and stir. Pour the resulting mixture over the vegetables, add the salt, sugar and vinegar and mix thoroughly.

Cover the bowl with film and put it in the fridge to marinate for 1 hour. Stir before serving and enjoy this tasty, healthy salad.

This Korean-style cabbage keeps for up to 1 week in the fridge. Enjoy your meal!