Cabbage Salad with Beets and Red Fish
by Editorial Staff
Cabbage salad with beets and salted red fish is an easy-to-prepare appetizer that will surprise you with its original taste and unbroken combination of ingredients. At the same time, cabbage salad with beets and salted fish turns out to be healthy, looks bright, and perfectly diversifies the everyday menu.
Cook: 55 minutes
Servings: 2
Ingredients
- White cabbage – 200 g
- Beets – 1 pc. (about 150 g)
- Salted red fish – 100 g
- Red onion – 0.5 pcs.
- Refined sunflower oil – 1 tbsp
- Apple cider vinegar – 0.5 tbsp
- Salt – 2 pinches
Directions
- Grate the boiled beets on a coarse grater.
- Pour 0.5 tablespoon into a bowl of grated beets. tablespoons of sunflower oil and apple cider vinegar. Stir and set the bowl of beets aside for a while.
- Chop the white cabbage thinly.
- Add salt to the cabbage. Lightly remember the cabbage with your hands so that it softens.
- Peel the red onion and cut into thin half-rings.
- Transfer the onion to the cabbage.
- Cut lightly salted red fish into strips or cubes.
- Lightly squeeze the beets from the juice and add them together with the fish to a bowl with cabbage and onions.
- Pour 0.5 tablespoon into the cabbage salad with beets and red fish. tablespoons of sunflower oil. Stir the salad ingredients well.
Enjoy your meal!
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