Raw vegetable salad
DIFFICULTY
easy
easy
RATING
COOK TIME
40 mins
40 mins
TOTAL TIME
40 mins
40 mins
Ingredients
Servings:
4
- 400 g beetroot
- 7-10 Tbsp Salt
- 400 g Carrots
- 1 Leek (leek; approx. 250 g)
- 1/2 (approx. 500 g) White cabbage
- 5 TABLESPOONS Vinegar
- 3 TABLESPOONS Oil
- 7-10 Tbsp Pepper
- 1/2 TEASPOON Sugar
- 2 (150 g each) Cup of firm sour cream
- 100 ml Milk
- 1 collar Chives
- 7-10 Tbsp Lemon wedges and chives
Directions
- 1
Peel the beetroot, cut it into fine strips and stew it in little boiling salted water for about 5 minutes. Then drain and leave to cool. Clean and wash the carrots, leek and white cabbage and also cut them into very fine strips. Season vinegar and oil with salt, pepper and sugar, bring to the boil. Turn white cabbage, leek, carrots and beetroot loosely in the marinade and arrange on a plate.
- 2
Mix sour cream and milk for the dip. Season to taste with salt and pepper. Wash the chives, cut into small rolls and fold in. Sprinkle over the salad. Garnish with lemon wedges and chives
- 3
Preparation time 30-40 minutes
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