Cabbage and beetroot creamy salad
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151Delicious salad, great as a side dish to the meat. As a separate meal, without adding tartar sauce, can be a healthy dinner for all the dieters.
recipe,photo-recipe,white cabbage,beetroot,Vegetable salads,Gluten-Free
Vegetable salads
Ingredients
Ingredients
| beetroot | 0 480 | lb kcal | 1 | ||
| ground caraway | 0.5 9 | tsp kcal | ½ | teaspoon | |
| onion | 3.5 44 | oz kcal | 100 | grams | |
| salt | 1 0 | tsp kcal | 1 | teaspoon | |
| salt | 0 ?? | kcal | 0 | ||
| tatar sauce | 10 759 | tbsp kcal | 150 | milliliters | |
| vinegar | 2 13 | tbsp kcal | 2 | tablespoon | |
| white cabbage | 1.8 232 | lb kcal | 800 | grams | |
| yoghurt natural | 1.7 280 | cup kcal | 400 | milliliters |
Recipe
2.
salt 1 tsp • ground caraway 0.5 tsp
Put it into a pot, pour in salt, ground caraway, mix and let it rest.
3.
Wash a beetroot and cook it in water until soft (for about 1 - 1,5 hour). Let it cool and peel it.
4.
Grate the beetroot coarsely and add to the cabbage.
5.
onion 3.5 oz (100 g) • vinegar 2 tbsp • salt
Peel an onion, grate coarsely as well and add into salad. Add vinegar, salt (to your taste) and stir well.
Bon appetit!
