Ingredients:
- 1/2 medium head green cabbage,thinly sliced
- 1 medium carrot, peeled and grated
- 3-4 small beets, peeled and grated
- 1/4 bunch scallions, finely chopped
- 2 Tbsp lemon juice
- 2 Tbsp avocado oil
- 1 tsp dry roasted tomatoes
- 1 tsp dry dill
- sugar to taste (optional)
- Salt and freshly ground white pepper, to taste
Directions:
To make the dressing, in a small bowl, whisk together the lemon juice, sugar, dry roasted tomatoes, dry dill, pepper and salt. Whisk in the avocado oil. Set the dressing aside for about 10 minutes to allow the flavors to blend. Taste and adjust the seasonings.
In a bowl, combine the betts, carrots, cabbage, and scallions. Toss thoroughly to distribute the ingredients evenly. Add the dressing, toss and garnish with slices of beet.
4 comments:
Pretty! Love cabbage, we eat around 70 kilograms cabbage per year! :) Those beets look lovely, is it your own?
Yes, Marina, those beets from our garden, Aren't they a beauty?
I admire you for using your vegetables from your garden and make delicious food like this. So pretty and looks delicious! I love cabbage and only buy organic because it tastes so much better. I only found that out about the big difference in flavor 2-3 years ago.
This salad is gorgeous! And I love the simplicity of it =)
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