Cabbage and beetroot salad

4 servings
40 min

I consider this PP recipe because it includes raw vegetables. They are not heat treated, so they retain all vitamins and minerals.

How to make a salad from fresh cabbage and beetroot? There is nothing difficult here. First, prepare the ingredients according to the list. It is advisable to choose beets young, juicy, not lethargic, with elastic skin. If the beets are small, you can take not 2 pieces. Vegetable oil can be used to your liking. If you don't have apple cider vinegar, you can replace it with regular table or wine vinegar with 6% ABV.

Remove the top damaged leaves from the fresh cabbage. Shave the cabbage, bypassing the dense hard leaves around the stinger.

Peel and grate the carrots for Korean carrots. If you don't have such a grater, you can use a regular large grater.

Peel fresh raw beetroot and grate over Korean carrot grater or regular coarse grater as well. The vegetable part can be replaced or supplemented to your liking. For example, add bell peppers, radishes, daikon, cucumbers cut into straws, etc.

In a bowl, combine the cabbage, beetroot and carrots. Add garlic cloves, vegetable oil, apple cider vinegar, sugar, salt and pepper passed through the press.

Mix everything thoroughly. Let the salad stand for 10-15 minutes. During this time, salt and sugar will dissolve properly and give the salad a unique taste. Taste the salad before serving and add more spices if needed.

Place the finished salad of fresh cabbage, raw beetroot and carrots on a plate with a slide and serve. For a festive serve, it is better to pre-line the plate with lettuce leaves or other herbs. Enjoy your meal!

Root crops are best washed with a brush or a rigid sponge under a stream of running water.

The salad will look nice and neat if you cut all the ingredients into the same size and shape pieces.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then consider that there are spices that are especially important not to shift (for example, chili peppers).

It is important to be aware that there are no recipes or products in nature that are certainly useful to all people or unconditionally harmful to everyone. As in medicines and in nutrition, there are indications and contraindications, daily individual consumption rates and for most people all this is very personalized. At the same time, there are a lot of myths "about proper nutrition" (for example: fatty is bad), which distort the very essence of this concept and in such a distorted form are distributed on the Internet and the media. Therefore, remember that any "PP recipe" will be related to proper nutrition only conditionally, do not perceive it as dogma. And even if the author of the recipe, "healthy eating specialist" or nutritionist and fitness trainer calls anything useful (PP) or harmful, perhaps for you personally it is not. The opinion of the site administration about proper nutrition may not coincide with the opinion of the author of the PP recipe!