Green Cabbage and Cucumber Salad
During spring, green cabbage is still sweet, tender and chock full of vitamins including vitamin K, vitamin C, and vitamin B6. It’s also an excellent source of manganese, dietary fiber, potassium, vitamin B1, folate and copper. Coarsely chopped, green cabbage is a tasty alternative to leafy lettuce based salads.
Here’s how to do it: chop the cabbage, dice fresh cucumbers, thinly slice onions, cube green apples, add freshly chopped dill, drizzle with olive oil, a splash of fresh lemon juice and voila! Crisp, fresh and remarkably filling and delicious.