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Vegetarian cabbage, beetroot, onion and carrot salad

Vegetarian Cabbage, Beet, Onion, and Carrot Salad

This refreshing salad helps your body reset and feel revitalized! It's loaded with just about every vitamin and mineral we need. I personally make it almost every day — it comes together fast, and I'm sure most cooks always have these vegetables on hand.

ninaola

Recipe author

Vegetarian cabbage, beetroot, onion and carrot salad

Composition / ingredients

Servings:

Cabbage

500

Carrots

200

Beets

200

Onion

100

Lemon juice

Sugar

Sunflower oil

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 7 % 1 g

Fats 36 % 5 g

Carbohydrates 57 % 8 g

88 kcal

GI: 67 / 0 / 33

Cooking method

Cooking time: 40 min

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Use cabbage that isn't a dense winter storage variety, or it'll come out tough and less tasty. Shred it finely. Next up, the beets: if you have a sensitive stomach, it's better to boil them first and then cut them, but if not, use them raw and grate them on the julienne (Korean-style) side of a grater along with the carrots. Chop the onion finely. Add some green peas if you like. Season with salt to taste, drizzle with lemon juice, and add the sugar. I also add a splash of apple cider vinegar — do whatever you prefer. Mix everything with your hands and let it sit a few minutes until the vegetables release their juices. Only then stir in the sunflower oil. You can also dress it with sour cream or mayonnaise for a slightly different flavor. Experiment and find your favorite version.