Cabbage, daikon and beet salad

Step-by-step cooking

1. Step 1:

   

   How to make a delicious and vitamin salad from cabbage and daikon? First of all, prepare all the necessary products. Take young cabbage or Spitzkol, onions are best used white salad, red or shallots. These varieties have a milder taste and are ideal for fresh vegetable salads. It is better to use brine cheese (I have Greek cheese), but you can replace it with a ball of mozzarella.

2. Step 2:

   

   Remove the upper hard sheets from the cabbage. Rinse and dry it with paper napkins, cut into thin strips. The thinner the cabbage is chopped, the tastier the salad will turn out.

3. Step 3:

   

   Peel the radish and cut into thin strips. Alternatively, daikon can be grated on a coarse grater or use a grater for slicing Korean salads. Add daikon to the cabbage.

4. Step 4:

   

   Peel and chop the beetroot with a grater. Send her to cabbage and daikon.

6. Step 5:

   

   Peel the onion, rinse and cut into thin strips or semicircles. Add to all vegetables.

7. Step 6:

   

   The finishing touches are left. Remove the cheese from the brine. Cut or mash with your hands into small pieces and add to the salad. Wash the greens, dry them, chop them finely and send them to the salad bowl. Peel a small clove of garlic and pass it through a garlic press, add it to all the ingredients (use garlic if desired). Sprinkle the salad with allspice, pour vegetable refined or olive oil.

8. Step 7:

   

   Mix thoroughly, taste for salt. If you do not have enough salt from the cheese, then add salt to taste. The salad can be served immediately or let it brew for a while.