Budget Salad: Cabbage, Carrot, Cucumber & Beet

This salad asks for very little of your time and effort.

Recipe author

Servings:

Onion

Carrots

Beet

Cabbage

500

Pickled cucumber

Mayonnaise

Salt

0.33

Vegetable oil (for frying)

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 2 g

Fats 44 % 7 g

Carbohydrates 44 % 7 g

98 kcal

GI: 67 / 0 / 33

Cooking method

Cooking time: 30 min

Step 1:

Cut the raw carrots and raw beet into thin strips. Pour a little vegetable oil into a skillet, add the onion sliced into half-moons, and fry until translucent. Do the same with the carrots and beet — fry until tender and set them on a paper towel.
Step 2:

Shred the cabbage into thin strips. Dice the pickled cucumber, and finely chop the chicken fillet. Assemble the salad: add the beet, carrot, onion, cucumber, and chicken to the cabbage, then stir in the mayonnaise and salt. Mix everything well.
Step 3:

Enjoy!