Cabbage and pepper salad

This is a simple, sweet and savoury cabbage salad that works great with heavier dishes, balancing them out. 

Make this salad sweeter by adding extra maple, or more acidic by pouring another tablespoon of vinegar, or add more of both. Use the quantities below as a starting point and build to achieve what is pleasant for you. I like my salad very acid so I always end up adding more vinegar than the quantity listed below (and even extra vinegar in my plate!). And use a few sprigs of fresh dill and savory if they're available to you, they add another layer of vividness to the salad and brighten it up!

Ingredients (serves 6)
- 1/2 cabbage, shredded 
- 1 red bell pepper, thinly sliced
- 1 yellow, orange or green pepper, thinly sliced
- 1/2 red onion, thinly sliced

Dressing :
- 1-2 Tablespoons maple syrup/honey, to taste
- 3 Tablespoons (or more) apple cider vinegar
- 3 Tablespoons extra virgin olive oil
- 2 teaspoons dill
- 1 teaspoon savory
- salt and pepper 

Combine the veggies in a large bowl and toss with the dressing. Taste and adjust seasonings. Let sit for 30 - 60 minutes to allow the flavors to blend and cabbage and peppers to slightly marinate. The thinner you chop the veggies, the softer they'll become. Enjoy!


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