Glenis' Fresh and Delicious Salad

Ingredients

• 0.5 lb Cabbage (shredded or finely chopped; disinfected with hot water and vinegar)
• 1 Carrot (peeled and grated)
• 1 Cucumber (peeled, seeds removed, and diced)
• 2 Tomato (seeds removed and diced into small squares)
• 0.5 Onion (sliced into julienne strips)
• 0.25 cup Cilantro (finely chopped)
• 0.5 cup Mayonnaise (added to taste for the dressing)
• 0.25 cup Sour Cream (added to taste for the dressing)
• 1 Lime (juice only, adjusted to taste)
• 1 tbsp Olive Oil (for the dressing)
• Salt (to taste)
• Black Pepper (to taste)

Steps

1. 1

   Finely shred or chop the cabbage. Disinfect it by soaking in a mixture of warm water and a little bit of vinegar, then drain well.

2. 2

   Peel the carrot and grate it. Peel the cucumber, remove the seeds from the center, and chop into small pieces.

3. 3

   Remove the seeds from the tomatoes and dice them into small squares. Slice the onion into thin julienne strips.

4. 4

   Finely chop the fresh cilantro.

5. 5

   In a large bowl, combine the cabbage, carrot, cucumber, tomato, onion, and cilantro. Mix well.

6. 6

   Prepare the dressing in a separate small bowl by mixing together the mayonnaise, sour cream, lime juice, salt, black pepper, and olive oil. Whisk until smooth and creamy.

7. 7

   Taste the dressing and adjust the salt or lime juice as needed.

8. 8

   Pour the dressing over the vegetables and toss thoroughly until everything is evenly coated.

9. 9

   Perform a final taste test to rectify the seasoning (salt or lime) before serving.

Notes

The author notes that you can customize this salad by adding or removing vegetables to your preference. It is traditionally served as a side dish for fried chicken. If you prefer, you can leave the skin and seeds on the cucumber and tomato.

Nutrition per serving

• salad
• side dish
• fresh
• vegetable
• creamy
• no-cook
• summer
• vegetarian