Cabbage and beetroot salad can be prepared at any time of the year. It is fresh, light and delicious. All ingredients are used raw, without heat treatment.
To make the dish as tasty as possible, there is an apple in the list of products, which adds a slight sourness and a certain piquancy to it. The salad is dressed with vegetable oil, which is a big plus and makes it more useful. You can choose any greens that you like best in taste and aroma.
Such a salad is prepared simply and quickly enough. It will be a great addition to meat and fish dishes. Try it out!
Ingredients:
White cabbage - 250 g.
Beets - 100 g.
Apple - 1 pc.
Lemon juice - 0.5 tsp
Dill - 2 branches
Parsley - 2 sprigs
Salt to taste
Vegetable a little - 1.5 tbsp.
Step by step recipe:
Prepare the food listed for the recipe.
Rinse the cabbage head under running water and remove the top sheets, as a rule, they are always spoiled. For convenience, divide the cabbage into several pieces and chop into thin, long strips. Place them in a deep bowl.
Peel and cut the apple into cubes. To prevent them from darkening, immediately pour lemon juice over them and place them in a bowl of cabbage. It is better to choose an apple of a sweet and sour variety, with dense and juicy pulp.
Wash greens with cold water and shake, getting rid of excess liquid. Then chop as small as possible and add to the rest of the ingredients.
Peel the raw beets and cut into long cubes in the same way as the apple. Place the slices in a separate bowl and mix with the vegetable oil.
Then add the beets and the rest of the oil to the salad. If this is not done, the beet juice will immediately color all the products in one color. Vegetable oil envelops the root crop and prevents this from happening. Then add salt and mix thoroughly.
Delicious, fresh cabbage and beet salad is ready. Place it in beautiful bowls and serve immediately.
This salad is not recommended to be infused or cooked in advance, as vegetables produce a lot of juice and lose their crispy texture.
Bon Appetit!
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