Ingredients for Beet and Cabbage Salad
- White cabbage 500 grams
- Carrot 500 grams
- Beetroot 500 grams
- Onion 150 grams
- Vegetable oil 1/2 cup
- Salt 1 teaspoon (optional)
- Vinegar 9% 2 tablespoons
- 1/2 teaspoon pepper
- Main Ingredients: Cabbage, Onion, Beetroot
- World Cuisine
Kitchen knife, cutting board, grater with large holes, wooden spatula, deep bowl, knife for cleaning vegetables.
Making beetroot and cabbage salad:
Step 1: Prepare the cabbage.
Peel the cabbage of stale leaves and remove the stalk. To prepare this dish, it is ideal to cut cabbage leaves into thin strips. To do this, divide the head into four parts and cut each one in turn, pressing it with your palm to the board.
Step 2: Prepare the carrots.
Rinse the carrots with great care, and then peel the peel with a special knife. Grate pure vegetable on a coarse grater or cut into thin strips, the main thing is that the carrot slices should be large enough and noticeable in the salad.
Step 3: Prepare the beets.
Beets, as well as carrots, need to be washed and peeled, and then chopped using a coarse grater or chopped with a thin straw.
Step 4: Prepare the onion.
Peel the bulbs and remove the inedible tips. Then cut each vegetable into two halves and cut each of them into thin half rings.
Step 5: Mix the salad.
Now mix all the cooked vegetables in a deep bowl, add salt and pepper, mix a little more, then add vegetable oil and vinegar. Mix thoroughly, best throughout 1-2 minutes. If you want the salad to be softer, slightly squeeze it out with your hands. Then let the mixture brew for 1 hour. After this time, the salad is completely ready to eat, you can serve!
Step 6: serve the salad.
Place beet and cabbage salad on portioned plates or serve on the festive table in a small salad bowl. You will see, this wonderful dish will be appreciated not only by you, but also by your household. Eat on health.
Enjoy your meal!
- Instead of vinegar, you can also use lemon juice.
- If you are afraid that it will turn out too sour, just add a little sugar. Sugar can also be added to the finished salad, that is, after it is infused.
- Unlike salads dressed with mayonnaise, such a salad is stored in the refrigerator for up to two days without loss of taste.