Lemon Salad
Bright, healthy, vitamin-rich, and full of summer flavor! Lemon Salad is crunchy and aromatic, made from young cabbage with a tangy dressing. Quick and incredibly easy to prepare. Serve as a snack or alongside potatoes, meat, and more. Perfect for a vegan table.
Updated : 17 September, 2025
Easy
About 20 min.
Ingredients
200 grams
Young cabbage
1
Lemon
1
Carrot
1
Cucumber
1 teaspoon
Mustard
3 tablespoon
Olive oil
1 teaspoon
Honey
to taste
Greens
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
For the salad, choose young cabbage with tender, crunchy, and juicy leaves.
Step 2
Remove damaged outer leaves. Rinse the head under running water and pat dry with paper towels. Shred the cabbage into thin strips and place in a large salad bowl.
Step 3
Peel, rinse, and dry the carrot. Grate it coarsely or use a Korean-style slicer. Add to the cabbage.
Step 4
Wash the cucumber. Peel if necessary. Slice thinly and add to the salad bowl.
Step 5
Finely chop young green onions. Optionally, use half a red salad onion for color and flavor.
Step 6
Prepare the lemon dressing: squeeze juice from one small lemon into a bowl. Add olive oil, mustard, honey, and spices to taste. Dried herbs like Provence herbs, basil, or sweet paprika enhance the flavor. Mix until smooth. Optionally, add pressed garlic.
Step 7
Pour the dressing over the salad.
Step 8
Finely chop dill or parsley and add to the salad. Season with salt and mix thoroughly.
Step 9
Salad is ready to serve!