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Fresh beetroot carrot and cabbage salad

Fresh Beet, Carrot, and Cabbage Salad

A salad of these raw vegetables is a whole new culinary experience. A wonderful salad of crisp vegetables. It's also called the "Broom" for the good it does your digestion. Low in calories and very pleasant-tasting. The main thing is to find good beets.

UnicornSteak

Recipe author

Composition / ingredients

Servings:

Beets

White cabbage

Carrots

Salt

Olive oil

Apple cider vinegar

0.5

Sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 4 % 1 g

Fats 58 % 14 g

Carbohydrates 38 % 9 g

167 kcal

GI: 44 / 0 / 56

Cooking method

Cooking time: 15 min

Step 1:

Choose young cabbage for a salad like this. Since it won't be cooked, it's better for it to be tender. So, finely shred the cabbage. And scrunch it a little with your hands. For shredding I used a special vegetable grater. With it, the salad is ready in a matter of minutes. But you can also use a regular knife - then try to shred it as thinly as possible.
Step 2:

Wash and peel the raw carrots and beets.
Step 3:

For shredding the carrots, I chose a Korean-style carrot grater. If you don't have one, you can finely chop the carrots with a knife, or use a regular grater with large holes.
Step 4:

Grate the beets the same way, on a Korean-style carrot grater. To me this cut seems the best for raw vegetable salads. It's easy to eat and looks attractive.
Step 5:

Mix all the ingredients. Dress the salad with olive oil and add apple cider vinegar, sugar, and a pinch of salt. Serve garnished with fresh herbs.

The key to this salad is using fresh, sweet beets. The same goes for the carrots. People usually make a salad like this to keep their figure. But trust me, it's nothing like dull, bland diet salads! All the ingredients here are flavorful, which makes the salad very interesting. The characteristic beet flavor comes through clearly. Try not to overdo it with the beets, so they don't steal all the attention. Sweet carrots and beets, cabbage with a slight bite, and an incredibly fragrant, delicious dressing (I call it "Soviet dressing"). All these pluses suggest it would be nice to serve this salad at an ordinary evening meal too - alongside a beef steak, say. And most importantly, vegetables that haven't been cooked keep all the goodness nature gave them. So this salad is a real vitamin bomb too. Enjoy!