Krambosalada - Cypriot Cabbage Salad

INGREDIENTS
300 g white cabbage, finely shredded with a mandoline blade, potato peeler or box grater
2 cucumbers, diced
2 tomatoes, diced
1 small red onion, sliced
a handful of coriander, finely chopped or leaves picked
2 tablespoons pickled capers
Dressing: make to desired taste
extra virgin olive oil
freshly squeezed lemon juice
sea salt

METHOD
Combine the finely shredded cabbage, diced cucumbers, tomatoes, and sliced red onion in a large mixing bowl and gently toss to combine.

Sprinkle the finely chopped coriander or whole leaves and capers.

Whisk together the extra virgin olive oil, freshly squeezed lemon juice, and sea salt in a small bowl or jar. Adjust the ingredients to taste, tasting and tweaking to your preference.

Drizzle the dressing over the salad and toss everything together gently to ensure the vegetables are evenly coated.