Salad of fresh cabbage, carrots and cucumber

Compound:

• 200 grams of fresh cabbage
• 1 medium cucumber
• 1 medium carrot
• 1-2 garlic cloves
• some fresh or frozen parsley and dill
• salt and ground pepper to taste
• vegetable oil for dressing

Cooking:

1. Chop the cabbage on a shredder or chop finely.
2. Peel and grate the carrots either on a grater for Korean carrots or on a regular coarse grater.
3. Peel the cucumber and grate for Korean carrots.
4. Chop greens.
5. Grate the garlic on a fine grater or skip in the garlic press.
6. Mix all the ingredients in a bowl, salt, pepper to taste and season with vegetable oil.