Coleslaw with Beetroot

by Editorial Staff

Summary

Prep Time 25 mins
Total Time 25 mins
Course Salad
Cuisine European
Servings (Default: 4)

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
Coleslaw with Beetroot
Coleslaw with Beetroot

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.

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