Salad of three types of cabbage with pickled onions

An interesting combination of three types of cabbage (white, red and Beijing) gives a bright, tasty, juicy, crispy and incredibly healthy vegetable salad! The dressing is light and savory, based on vegetable oil, balsamic vinegar, soy sauce, oregano and honey. First, marinate the onion and garlic in this dressing, and after that add the cabbage slices. Salad is perfect for lean, diet and vegetarian menus.

Ingredients

• Chinese cabbage - 200 g
• White cabbage - 150 g
• Red cabbage - 150 g
• Onion - 100 g
• Garlic - 7 g (1 large clove)
• Dried oregano - 1 teaspoon with a slide
• Liquid honey - 1 teaspoon
• Soy sauce - 0.5 tbsp. spoons
• Balsamic vinegar - 1 tbsp. the spoon
• Vegetable oil - 2 tbsp. spoons
• Salt - 1 pinch

Directions

1. For dressing, in a deep bowl, combine liquid honey, soy sauce, balsamic vinegar, vegetable oil, dried oregano and a pinch of salt.
2. Use a whisk or fork to mix the dressing ingredients well.
3. Peel the onion and cut into thin half rings. Peel a large clove of garlic and pass through a press. Transfer the onion and garlic to the dressing.
4. Stir and set aside while slicing cabbage.
5. While the onion is marinating, cut the white cabbage into thin strips.
6. Finely chop the red cabbage as well.
7. Peking cabbage cut into the same thin strips.
8. When all three types of cabbage are chopped, transfer them to a bowl with dressing, onion and garlic.
9. Mix the salad well, preferably by hand.
10. Salad of white, red and Beijing cabbage is ready! You can serve such a salad both immediately after cooking, and after a while - the cabbage slices will marinate a little, the salad will not be so crispy, but it will become more fragrant.
11. Cabbage salad can also be served as a side dish, for example, with meat or fish.
12. Bon appetit!