Cabbage and Carrot Salad with Oregano Dressing
Ingredients
- 4 grated carrots
- 1/2 head chopped white cabbage
- 1/2 head chopped purple cabbage
- 1 cup halved cherry tomatoes
- approximately 1/2 cup shredded cheddar cheese
Oregano sauce
- 2 large garlic cloves
- 2 tablespoons vinegar
- 4 tablespoons fresh lemon juice
- 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 tablespoons chopped parsley
- 1 teaspoon salt (to taste)
- 1/8 teaspoon black pepper
- 1/2 teaspoon coarse chili pepper
- 1/2 cup corn oil or olive oil or a mixture
Preparation
Salad assembly
Cut the cabbage into suitable pieces and place it in the serving dish. Then cut the tomatoes into halves and spread them over the cabbage and grated carrots.
Spread the sauce over the salad dish, then sprinkle the cheddar cheese on it and serve immediately.
Sauce
In a food processor or blender, place the garlic and vinegar and blend until the garlic is smooth. Add the lemon juice, oregano, basil, parsley, salt, black pepper, and chili pepper, and blend until the mixture is smooth and homogeneous. With the blender running, slowly add the oil until you get a green emulsion. Taste and adjust the seasoning to taste.
Place the sauce in a glass jar and store it in the refrigerator for about 3 days; shake it well before use.
