Salad with Cabbage, Beets and Red Fish

by Editorial Staff

Coleslaw, onion, beetroot, and salted red fish salad is easy and simple to prepare. It turns out a rather original and delicious fish salad with vegetables.

Summary

Course	Salad
Servings (Default: 2)

Ingredients

Salted red fish – 70 g
Beets – 150 g
Peking cabbage or white cabbage – 180 g
Red onion – 50 g
Olive oil – 3 tbsp
Rice or apple cider vinegar – 1 tbsp
Salt to taste
Ground black pepper – to taste

Instructions

Peel and cut the boiled beets into cubes.
Coarsely chop the Peking cabbage. The deciduous part can be picked by hand. If you have white cabbage, chop it into thin strips.
Cut the onion into thin half-rings.
Lightly salted red fish (I have salmon), peel of skin and bones, cut into cubes.
Mix olive oil with vinegar. Put the cabbage and onions in a bowl, pour over half of the prepared dressing sauce. In another bowl, season the chopped beets with the remaining sauce.
Mix the beets, Chinese cabbage, and onions together. Add chopped fish, mix vegetable salad with fish. Add salt and black pepper if desired. If the vinegar and the saltiness of the fish are enough to your liking, do not add.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.