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Cabbage and beetroot creamy salad

    

Delicious 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.

Cook

No. of servings

Ready in

Difficulty

medium

 

 

beetroot0lb1
ground caraway0.5tsp½teaspoon
onion3.5oz100grams
salt1tsp1teaspoon
salt-
tatar sauce10tbsp150milliliters
vinegar2tbsp2tablespoon
white cabbage1.8lb800grams
yoghurt natural1.7cup400milliliters

1. 

white cabbage 1.8 lb (800 g)

Cut the cabbage into small pieces.

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. 

beetroot

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.

6. 

yoghurt natural 1.7 cup (400 ml)

Stir yoghurt in and let it rest in the cold place overnight.

7. 

tatar sauce 10 tbsp (150 ml)

Stir in tartar sauce before serving.

Bon appetit!

 

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