Wash Vegetables and Apple: Thoroughly wash the cabbage, carrot, apple, and spring onions.
Shred and Grate: Finely shred the cabbage using a sharp knife or a mandoline. Peel and grate the carrot using a box grater or food processor. Core and thinly slice the green apple into matchstick-sized strips.
Chop Herbs: If using, roughly chop the dill or parsley to add a burst of fresh flavor.
2. Combine the Salad:
Mix Ingredients: In a large mixing bowl, combine the shredded cabbage, grated carrot, and thinly sliced apple. Toss in the chopped spring onions and your choice of herbs (dill or parsley), if using.
3. Dress the Salad:
Add Dressing: Drizzle fresh lemon juice and olive oil over the salad mixture. The lemon juice helps to keep the apple slices from turning brown and adds a bright, tangy flavor.
Season: Season with salt according to your taste preferences.
4. Mix Thoroughly:
Toss Salad: Gently toss all ingredients together until well combined and evenly coated with the dressing. Ensure every piece gets a touch of the lemony, olive oil dressing.
5. Chill and Serve:
Chill Salad: For the best flavor integration, let the salad chill in the refrigerator for about 15 minutes before serving. This resting period allows the flavors to meld together, enhancing the overall taste.
Serve: Serve the salad chilled as a refreshing side dish or a light meal.
Serving Suggestions:
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