I usually cook this salad in the cold season when I want to make up for the vitamin deficiency. Beets should be boiled or baked beforehand. You can also cook with raw beets, but in this case the dish turns out to be completely different.
Ingredients
- Cabbage (white) – 200 g
- Sea cabbage - 200 g
- Beetroot (boiled) – 150 g
- Carrots (average) – 1 piece
- Vegetable oil - 3 art.l.
- Wine vinegar - 2 tsp.
- Ground black pepper - to taste
- Salt - to taste
Step-by-step cooking recipe
Chop the white cabbage into strips.
Grate carrots and peeled beets.
Mix everything, add seaweed, salt and ground pepper.
Pour in the vinegar, oil and mix.
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