Coleslaw with Beetroot

Summary

Ingredients

• 0.5 ½ white cabbage, approx. 600-750 g
• 2 scoops beetroot, cooked (beetroot)
• 3 pickles or pickles
• 1 leek
• 0.5 ½ bunch chives
• 1 lemon (s), which juice
• salt and pepper
• sugar
• 3 tablespoon oil
• nutmeg

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Instructions

1. Finely slice white cabbage (Jaroma cabbage, pointed cabbage or young cabbage are best) and season with salt.
2. Cut the leek into rings, season with salt, squeeze out the liquid from the cabbage and leek. Coarsely grate the beetroot and cucumber, finely chop the chives.
3. Mix all ingredients and season with lemon juice, salt, pepper, nutmeg, sugar and oil.