The white cabbage salad

What you need:

650 g cabbage

salt

50 g sugar

50 g vegetable oil

greens chopped, half a lemon for decoration

Cabbage peel away the withered leaves, remove the stalks and slice thin strips. Put in neocaledonica dish, sprinkle with fine salt, stir and leave for 20 minutes.

Hard cabbage lightly grind until tender and the emergence of juice. Then press from the juice and place in another bowl.

With lemon erase the grated zest. Squeeze the juice of a lemon.

Cooked cabbage, season with lemon juice, sugar, grated zest and vegetable oil, mix well.

Serve in salad bowl, placing a high hill and sprinkle with finely chopped greens.

Bon appetit!