4 leaves of Roman cabbage
4 medium tomatoes, seeded, cut into cubes
3 radishes, trimmed, sliced into rounds
2 Japanese cucumbers, cut into cubes
1 medium onion, thinly sliced
1 sweet pea, medium, cut into triangles and toasted
1 small green pepper, seeded, cut into cubes
Molho
1/4 cup of olive oil
4 spoons of lemon juice
2 spoons of chopped parsley
2 spoons of chopped cilantro
2 cloves of garlic, mashed
Salt and black pepper (bahar) to taste
4 leaves of Roman cabbage
4 medium tomatoes, seeded, cut into cubes
3 radishes, trimmed, sliced into rounds
2 Japanese cucumbers, cut into cubes
1 medium onion, thinly sliced
1 sweet pea, medium, cut into triangles and toasted
1 small green pepper, seeded, cut into cubes
Molho
1/4 cup of olive oil
4 spoons of lemon juice
2 spoons of chopped parsley
2 spoons of chopped cilantro
2 cloves of garlic, mashed
Salt and black pepper (bahar) to taste
In a large bowl, combine all ingredients except for the pea and cabbage
Molho
Combine all the ingredients
Assembling
Add the dressing to the salad
Mix well and check the seasoning
Transfer to a plate and decorate with cabbage
Serve with toasted pea.
