Cabbage, daikon and beet salad

Step-by-step preparation

Cooking time: 10 mins

1. STEP 1

   

   How to make a delicious and vitamin-rich cabbage and daikon salad? First of all, prepare all the necessary products. Take young cabbage or Shpitskol, it is best to use white lettuce, red or shallot onions. These varieties have a milder taste and are ideal for fresh vegetable salads. It is better to use brined cheese (I use Greek cheese), but you can replace it with a ball of mozzarella.

2. STEP 2

   

   Remove the outer tough leaves from the cabbage. Rinse and dry it with paper towels, cut into thin strips. The finer the cabbage is chopped, the tastier the salad will be.

3. STEP 3

   

   Peel the radish and cut into thin strips. Alternatively, you can grate the daikon on a coarse grater or use a grater to cut Korean salads. Add daikon to cabbage.

4. STEP 4

   

   Peel the beets and chop them using a grater. Send her to cabbage and daikon.

5. STEP 5

   

   Peel the onion, rinse and cut into thin strips or semicircles. Add to all vegetables.

6. STEP 6

   

   The finishing touches remain. Remove the cheese from the brine. Cut or mash into small pieces by hand and add to salad. Wash the greens, dry them, chop them finely and place in a salad bowl. Peel a small clove of garlic and pass it through a garlic press, add it to all ingredients (use garlic if desired). Sprinkle the salad with allspice, pour in refined vegetable oil or olive oil.

7. STEP 7

   

   Mix thoroughly and taste for salt. If you don't have enough salt from the cheese, add salt to taste. The salad can be served immediately or allowed to sit for a while.