Prepare the products. Understand that precisely specify (in grams) of vegetables can not. But choose a medium-sized cabbage, a large tomato and a medium carrot. Cabbage should be as much as all (other) vegetables together. All vegetables (except olives) wash, peel the carrots. Olives out of the brine (I recline on a sieve).

First make the filling while you cut the vegetables, she insists. The preferred gas station to do it in a small jar with a tight screw-on cap, but you can in a regular bowl. In a jar add all the spices mentioned in the section "Filling". Vegetable oil take the smell (unpurified), you can use any (even olive), but the flavor of the oil plays here not the last role! Close the jar and shake intensely. Preferably this procedure to be done 3-4 times until the cut vegetables. If you prepare the filling in a bowl, then whisk the sauce with a whisk until turbid state. To use a mixer is not necessary)

Shred the cabbage a convenient way for you. I love the part of the grate (middle), and some chop with a knife into strips. Carrots grate on a grater. Grind the vegetables with a small amount of sugar and salt. These spices are not specified in the ingredients! Take just a little bit (a couple pinches), the photo shows a number.

Cut the tomato cubes. If tomatoes are very juicy, then drain in a sieve to drain liquid.

Chop the olives finely. I cut the olives in quarters and then into small semicircles. There are olives stuffed with like and conventional - take any green.

Dressed vegetables with the dressing. Mix well and put into the fridge for 10 minutes to infuse the salad. After this time, you need to try the salad to taste and salt (if not enough). Don't forget that EVERYONE has DIFFERENT TASTES!

Put the salad in a salad bowl, decorate with greens (optional) and serve chilled.