Salad
Description
Minimum effort — excellent result. This salad should be eaten instead of dinner or paired with lean fish or boiled chicken at lunch. The salad should be prepared fresh for each serving; do not store leftovers. For slicing one portion of the salad, it's convenient to use a regular vegetable peeler—the vegetables are cut very thinly and are better absorbed. Can be served immediately.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Thinly slice the cabbage using a vegetable peeler and place it into a salad bowl.
- 3
Step 3
Peel the carrots and grate them on a grater or use a toothed vegetable peeler. Add to the carrots.
- 4
Step 4
Grate the raw beet finely and add it to the salad.
- 5
Step 5
Drizzle the salad with fresh lemon juice and fragrant sunflower oil. Do not add salt!
- 6
Step 6
Serve the salad immediately.
- 7
Step 7
Done.