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Purple Mixed Salad

Updated: Feb 14

  • Healthy salad with more vegetables, easy to prepare. Follow recipe.

Ingredients: simple, total time; 35 min. 4 servings
  • 1/2 head of red cabbage

  • 1/2 head of green cabbage

  • 1/2 head of broccoli

  • 1 medium carrot

  • 1 and 1/2 Tbsp of ground cumin

  • wine vinegar or apple cider vinegar to taste

  • 1/2 teaspoon of sugar

  • salt to taste

  • pepper to taste

  • 100 ml warm water

  • 80 ml olive oil or to taste

  • 1 little can boil sweet corn

Purple Salad
  1. Remove the outer leaves from the red and green cabbage and wash it.

  2. Cut it in half and free it from the white root, then chop it with a cabbage knife. Salt and let it stand for about 15 minutes, it can be longer.

  3. Taste the saltiness, and if it's too salty, add water, rinse it off and strain it again between your palms.

  4. During this time, clean the broccoli and cut off the excess stems and leaves. Separate into smaller flowers.

  5. Take a medium pot, pour water and add salt, wait for the water to boil. As soon as it boils, add the broccoli and cook for about 8 minutes.

  6. Strain the broccoli and let them rest for about 10 to 15 minutes.

  7. Clean the carrot and grate it into long strips.

  8. Mix vinegar, sugar and warm water in a cup, stir until the sugar dissolves, then add the other ingredients, pepper and cumin.

  9. Pour this liquid and olive oil over cabbage, broccoli, carrot, mix well.

  10. At the end, add the strained corn from the can, mix well again.

  11. Leave the salad in the fridge to cool for 20 minutes, then serve.

Buon appetito!

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