A recipe that is so tasty, simple and will allow you have a ready salad for about 15 days.
My friend Aleka gave me the recipe and it really saved me from having to make a salad every day. If you are a working mother like me, there are times when you get home from work, too tired to make a salad to eat. Let’s face it, everybody in the family eats at a different time on weekdays, having just one weekend left for a full house meal, and maybe even just a day, Sunday or Saturday, in case of children’s extracurricular activities, to get the whole family gather around the same table for a meal. And it goes without saying that children won’t bother to make a salad for their weekday meals.
Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients must be checked that are Gluten-Free and without traces of gluten.
Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml •  tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml
Finely chop the cabbage with a knife or mandoline slicer.
Grate the carrots.
Finely chop the peppers into julienne cut.
And finally, chop the celery leaves.
Put everything together in a large bowl with lid or in a stockpot with lid.
Pour over the salt, sugar, lemon juice and vinegar and mix them.
For the next 2 days, shake them two or three times a day.
After 2 days our salad is done. You will notice that they have released quite a bit of liquid and our cabbage has become a bit more transparent.
We put them in jars that we have sterilized (for sterilizing jars see here), together with their liquids and close them tightly and place them in the fridge.
They last for about 2 weeks for sure. I don't know if it lasts longer because for me who eats a lot of salad, they run out quickly.
When you want to eat the salad, drain the amount you want and simply add extra virgin olive oil and if you want some olives.
Ingredients
Directions
Finely chop the cabbage with a knife or mandoline slicer.
Grate the carrots.
Finely chop the peppers into julienne cut.
And finally, chop the celery leaves.
Put everything together in a large bowl with lid or in a stockpot with lid.
Pour over the salt, sugar, lemon juice and vinegar and mix them.
For the next 2 days, shake them two or three times a day.
After 2 days our salad is done. You will notice that they have released quite a bit of liquid and our cabbage has become a bit more transparent.
We put them in jars that we have sterilized (for sterilizing jars see here), together with their liquids and close them tightly and place them in the fridge.
They last for about 2 weeks for sure. I don't know if it lasts longer because for me who eats a lot of salad, they run out quickly.
When you want to eat the salad, drain the amount you want and simply add extra virgin olive oil and if you want some olives.
- Instead of chopping your vegetables, you can coarsely chop them like my friend Aleκa does.
- The jars must be sterilized (for sterilizing jars see here)
- The jars can be large and you can fill a couple. I prefer them to be small and many so that each jar is almost a portion so that I can take it out of the fridge earlier and it gets room temperature when the salad is made.
- The big secret to a cabbage salad without bloating and swelling is to squeeze it very well so that all its liquids leave. Put it in a turban and tighten it well.
Good Luck and Bon Appétit!!!
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