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Cabbage salad, daikon and beetroot

Cabbage, Daikon, and Beet Salad

Fresh, tasty, bright! A vegetable vitamin bomb! Cabbage, daikon, and beet salad is very healthy. It's easy and quick to make. If you're on a diet or eating clean, you should definitely give this salad a try!

Zhemchuzhinka

Recipe author

Composition / ingredients

Servings:

Cabbage (young or pointed cabbage)

120

Daikon

120

Beets

Brined cheese

100

Onion

Fresh herbs

Vegetable oil

Salt

Ground black pepper

Garlic (optional)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 6 g

Fats 61 % 19 g

Carbohydrates 19 % 6 g

214 kcal

GI: 80 / 0 / 20

Cooking method

Cooking time: 10 min

Step 1:

How do you make a tasty, vitamin-rich salad of cabbage and daikon? First, get all the ingredients ready. Use young or pointed cabbage; for the onion, a sweet white onion, red onion, or shallot is best. These varieties have a milder taste and are ideal for fresh vegetable salads. It's best to use a brined cheese (mine is Greek cheese), but you can replace it with a ball of mozzarella.
Step 2:

Remove the tough outer leaves from the cabbage. Rinse it and pat it dry with paper towels, then cut it into thin strips. The more finely the cabbage is shredded, the tastier the salad will be.
Step 3:

Peel the daikon and cut it into thin strips. Alternatively, you can grate the daikon on a coarse grater or use a julienne (Korean-salad) grater. Add the daikon to the cabbage.
Step 4:

Peel and grate the beet. Add it to the cabbage and daikon.
Step 5:

Peel, rinse, and cut the onion into thin strips or half-moons. Add it to all the vegetables.
Step 6:

Just the finishing touches left. Take the cheese out of the brine. Cut it or crumble it by hand into small pieces and add it to the salad. Wash and dry the herbs, chop them finely, and add them to the salad bowl. Peel a small clove of garlic, press it through a garlic press, and add it to everything else (the garlic is optional). Sprinkle the salad with allspice and drizzle with refined vegetable or olive oil.
Step 7:

Mix thoroughly and taste for salt. If the saltiness from the cheese isn't enough, add salt to taste. The salad can be served right away or left to rest for a while.

Parsley, dill, or young green onion work well in this salad. Sometimes I also use frozen herbs. Cabbage and beets contain a huge amount of vitamins, fiber, and organic acids, and daikon is full of phytoncides that boost the immune system. The combination of these three vegetables in one salad makes the dish remarkably good for you.
If you like, leave the cheese out of the ingredient list and you'll get a lower-calorie salad. Enjoy!
Root vegetables are best scrubbed with a brush or stiff sponge under running water.
To keep your eyes from stinging when you slice onions, rinse the onion and the knife in cold water. The cutting board won't pick up the unpleasant onion smell if you rub it with a piece of lemon before slicing.