Pink Flamingo Salad
Composition / ingredients
3
servings:
Step-by-step cooking
Step 1:
Salad preparation products.
Step 2:
Cut the cabbage into thin strips. We put it in a bowl, slightly crumple it.
Step 3:
Wash the beetroot, cut off a piece, peel and cut into very thin long strips. You can use a grater for Korean carrots. We send it to the cabbage.
Step 4:
My apple, peel and also cut into thin strips. Put it in a bowl.
Step 5:
Add mayonnaise. Mix everything together.
Step 6:
Transfer to the salad bowl. Decorate with a sprig of greenery.
Caloric content of the products possible in the composition of the dish
- Apples - 47 kcal/100g
- Dried apples - 210 kcal/100g
- Canned apple mousse - 61 kcal/100g
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g