Cabbage, Fresh Beet and Carrot Salad

by Editorial Staff

The simplest vegetable salad can be prepared in minutes! White cabbage, fresh carrots, and beets go well with each other. And honey-lemon dressing with olive oil, fresh herbs, and sesame seeds make the salad more aromatic, tasty, and interesting!

Cook: 30 minutes

Servings: 3

Ingredients

  • White cabbage – 200 g
  • Beets – 150 g
  • Carrots – 75 g
  • Fresh dill – a few branches (5 g)
  • Sesame – 1 tbsp
  • Salt – 0.5 teaspoon
  • Ground black pepper – on the tip of a knife

    For refueling:

  • Honey – 1 teaspoon
  • Lemon juice – 1-1.5 tbsp
  • Olive oil – 1 tbsp

Directions

  1. Chop the cabbage finely, salt, and remember with your hands so that it becomes soft.
  2. Wash, peel, and grate carrots in Korean style. Add shredded carrots to the kale in a bowl.
  3. Wash the beets, peel, and also grate on a Korean carrot grater. Add the chopped beets to the salad bowl.
  4. To prepare the dressing, combine honey, lemon juice, and olive oil, stir.
  5. Pour the prepared dressing over the vegetable salad. Add black pepper and sesame seeds. Rinse the dill, shake from water and chop finely. Add chopped dill to the salad.
  6. Stir the salad and let sit for 10 minutes. Then mix the salad of cabbage, beets, and carrots again and serve.

Bon Appetit!

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