Carrot, cabbage, and beet salad
Description
A simple dish to prepare. For the salad, you'll need fresh vegetables of the current year. Peel them, wash thoroughly, chop finely, then dress the salad with oil and lemon juice. Add a pinch of salt, pepper, and sugar to taste, to balance the flavors. Serve the salad freshly made, although in my opinion, it tastes even better after chilling in the refrigerator for a couple of hours. Only fresh vegetables contain rutin and a full range of phytonutrients that boost the body's immune functions. I suggest trying this delicious, fresh salad. Serve chilled.
Instructions
- 1
Step 1
Prepare the vegetables, wash and peel them.
- 2
Step 2
Shred the cabbage thinly. Place it in a deep salad bowl.
- 3
Step 3
Grate on the coarsest grater (I use the one for Korean-style vegetables), thinly slice the onion into half-rings.
- 4
Step 4
Grate the beet on a coarse grater. Add salt and pepper, juice of half a lemon. Mix, taste, and if needed, add a pinch of sugar.
- 5
Step 5
Finely chop the herbs and add to the vegetables. Dress the salad with vegetable oil.
- 6
Step 6
Mix the salad and serve.
- 7
Step 7
Done.