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Cabbage, Beetroot And Carrot Salad

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  White cabbage heart 1⁄4
  Celery heart 1
  Raisins/Sultanas 1 Tablespoon
  Cooked beetroot 1 Small
  Carrots 2
  Cress 1
  Lemon juice 1 Teaspoon
  Chopped parsley 2 Teaspoon
  Salad dressing 2 Tablespoon

Chop the cabbage very finely.
Shred the celery; chop the raisins.
Cut the beetroot into tiny dice.
Grate the carrots finely.
Mix the cabbage lightly with most of the beetroot and carrot and with all the celery and raisins and some salad dressing.
Pile on a flat salad dish.
Garnish with small heaps of beetroot and carrot, separated by little bunches of cress.
Sprinkle the carrot and beetroot with a little lemon juice and finely-chopped parsley before serving.

Recipe Summary

Difficulty Level: 
Side Dish

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