White-green cabbage, 1/2 medium unit
Red cabbage, 1/2 medium unit
Carrot, 1 large unit
Zucchini, 1 medium unit
Turkish spinach, 150 g
Lemon juice, 1 unit
Thin and pink salt from the Himalayas, 3/4 teaspoon
Black pepper, a pinch
Olive oil, 3 tablespoons
To scatter over
Sliced blanched almonds, 100 g
Olive oil, 1 tablespoon
1. Stir-fry the sliced almonds with the olive oil for a minute and a half or until the almonds change color slightly, and set aside (it is important to mix constantly so that the almonds will not burn - the process is quick).
2. Soak the spinach for a few minutes, wash well and cut into thin strips.
3. In a large bowl, mix all the vegetables with the sauce and fix flavors.
4. Transfer to a serving dish, and sprinkle the almonds near the serving.
5. Bon appetite (:
Serving suggestion: You can pour a little tahini on each dish.
Equipment: mandoline slicer or food processor.
The spices in the recipe are according to personal taste.