Peking Cabbage and Beetroot Salad with Olives and Canned Peas

Peking cabbage and beetroot salad turns out to be light, juicy and very tasty. Olives and canned green peas fit perfectly into this salad. A fragrant dressing of lemon juice, vegetable oil and basil makes the taste of the salad even brighter. And this vegetable salad is also full of vitamins.

Summary

Ingredients

• Beets – 300-400 g
• Peking cabbage – 250 g
• Pitted olives – 60 g
• Canned peas – 60 g
• Red onion – 40 g
• Lemon – 70 g
• Vegetable oil – 40 ml
• Dried basil – ½ teaspoon
• Salt to taste
• Ground black pepper – to taste

For filing (optional):

• Fresh basil – to taste

Instructions

1. We prepare products for the preparation of Peking cabbage and beetroot salad.

   

2. We wash the beets and wrap them in foil. We bake in the oven at 180 degrees for 1 hour. Then remove the foil and let the beets cool.
3. We wash the Chinese cabbage and cut into strips.
4. Peel the onion and cut into half rings.
5. Cut the olives into rings.
6. Peel the cooled beets and cut into small cubes.
7. Combine cabbage, beets, onions, olives and peas in a bowl.
8. For refueling, squeeze the juice of half a lemon through a strainer.
9. Add salt, pepper, dried basil and vegetable oil. Mix with a whisk.
10. We fill the salad with the resulting mixture.

    

11. We mix
12. Peking cabbage and beetroot salad is ready. Decorate with basil leaves if desired.

Bon Appetit!