Preparation

Cut all the vegetables.
Season with sugar, salt and pepper.
Add sunflower oil and vinegar.
Mix to combine. Refrigerate. Serve cold or at room temperature.

Ingredients

  • half a head of cabbage, shredded
  • 2-3 small cucumbers, julienned
  • 1 large carrot, julienned
  • 1 celery stalk, sliced
  • 1 medium or ½ of a large bell pepper, julienned
  • 8-10 radishes, julienned
  • 1 apple, julienned
  • fresh herbs (scallions, dill, parsley), minced
  • 2-3 Tablespoons sunflower oil
  • 1 Tablespoon distilled white vinegar
  • 1 teaspoon sugar
  • salt, pepper, to taste