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INGREDIENTS
- 400 g white cabbage
- 1 handful parsley leaves
- 40 ml vinegar
- 1 tablespoon sunflower oil
- Pepper
- Salt
- 20 g sugar
- 2 tablespoons finely grated horseradish
PREPARATION
- 1Quarter the cabbage, remove the core and thicker stems. Shred the cabbage and gently massage the leaves with your hands to soften them slightly. Chop the parsley.
- 2In a bowl, whisk together the vinegar, oil, and sugar until smooth. Season with salt and pepper, then add the parsley. In a separate bowl, combine the shredded cabbage, horseradish, and dressing. Let it chill in the refrigerator for at least 2 hours. Stir the salad again before serving.
