Colorful cabbage salad

Colorful cabbage salad

Ingredients

• 0.5 kg cauliflower
• 0.5 broccoli
• 2 tomatoes
• 2 garlic cloves
• green onion
• parsley and dill
• salt
• black pepper
• lemon juice (to taste);
• vegetable oil

Directions

1. Let's start by bringing water to a boil in a large pot.
2. While the water boils, finely chop the herbs and garlic.
3. The water boiled. It needs to be salted and thrown into the pan both types of cabbage and tomatoes.
4. We catch the tomatoes first (about 1-2 minutes, just so that the peel has time to burst). Set them aside to cool down.
5. Then we catch broccoli (about 5 minutes from the start of the procedure). I recommend using a colander. Then we take out the cauliflower there (about 8 minutes in total).
6. While the cabbage is cooling, peel the tomatoes from the skin and cut them finely.
7. Then we move on to broccoli. We divide the entire fork into inflorescences.
8. Queue for cauliflower. We cut it into slightly smaller pieces than broccoli: it is coarser in texture, and the same size will stand out too much from the total mass.
9. Now salt and pepper.
10. We squeeze the lemon. This product is purely for taste. I cut off about 3rd part from the whole. If it turns out to be not enough (I will check at the very end), I will add it later.
11. Juice is extracted by any method known to you. You can, of course, use ready-made lemon juice, but I strongly recommend using live citrus: the aroma is still ... You can use half a lime or a tablespoon of vinegar instead of lemon. By the way, in the original recipe it was white vinegar, these are my modifications about lemon.
12. Now - vegetable oil. You can warm it up.
13. Mix well and try. If not enough, add more.
14. Let's soak for 15 minutes.
15. You can again eat according to your habits: some with a large piece of meat, some with soy, and some as a main course.
16. Bon appetit! :)