Crispy and Delectably Crisp: Apple, Carrot, and Cabbage Salad

Getting the Apple and Vegetables Ready
Cut the cabbage into shreds. Shred the cabbage fine to begin. You may use a mandoline or a sharp knife for this purpose.
Grate the carrot. Grate and peel the carrot. Toss in the shredded carrot and cabbage in the bowl.Cut the Apple into Slices: Cut the green apple thinly after removing the core. If you want more color and crunch, you may leave the skin on. Slices of apple should be dropped into the basin.

Slice the Onion in Spring: Add the finely chopped spring onion to the salad. The apple and carrot’s sweetness are complemented by the delicate crispness of the spring onion.Add Herbs: Finely cut any parsley or dill and put it on top of the salad. These herbs improve the overall taste by contributing a crisp, fragrant quality.

Preparing the Lemon Juice Dressing: Add some freshly squeezed lemon juice to the salad. Lemon juice’s acidity accentuates the taste and prevents the apple from browning.

Olive Oil: Drizzle the salad with olive oil. To counterbalance the crispness of the veggies and apple, the olive oil offers a rich, velvety texture.