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GWOLKitchen herbalist raw salads 4: wheat semolina, red cabbage, cucumber and peppers pickles

This is one of my favorite summer salads. Full of vitamins and nutrients, tasty and fresh


  • 1 cup cooked wheat semolina
  • 1 cup apple cider vinegar
  • 1 / 3 cup water
  • 2 teaspoons salt
  • 1 teaspoon agave
  • 1 cucumber sliced  thick on a mandoline
  • 1 pepper sliced  thick on a mandoline
  • 1/4 red cabbage sliced  thick on a mandoline
  • 2 springs fresh dill
  • 2 garlic cloves, crushed
  • 2 fresh bay leaves
  • 1 handful of cranberries
  • 1 handful of squash seeds
  • A handful of sunflower seeds


  • Whisk together vinegar, water, salt, and agave
  • pour over cucumbers, red cabbage, cucumber, peppers, dill, garlic, and bay leaves.
  • Keep the pickles fully submerged between 4–6 hours.
  • Mix together with delicacy, the wheat semolina, the pickles taken from their juice and the seeds and the olive oil
  • Rectify and adjust the seasoning to your taste.

Don’t forget to put love inside of your cooking ❣

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