Cabbage and carrot salad

Shred the white cabbage (300 g) using a knife or a special grater.

Place the cabbage in a large bowl, add sea salt or pink Himalayan salt (1/2 tsp), and mix thoroughly. Then gently squeeze the cabbage with your hands to make it softer and release its juice.

Let it sit for 10 minutes at room temperature.

While the cabbage is marinating, prepare the other ingredients. Peel the carrot (1 piece) and grate it on a coarse grater. Slice the cucumber (1 piece) into thin slices. Finely chop the fresh parsley (4 sprigs) and green onion (3 stalks).

For the dressing, mix olive oil (2 tbsp) and apple cider vinegar (1.5 tbsp) in a small bowl.

Once the cabbage has marinated, add the remaining ingredients, drizzle with the dressing, and gently mix.