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.
Servings: 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
Directions
- 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!
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