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Tivoli Salad

creative.chef's picture
Ingredients
  Red cabbage 1 Pound, shredded (About 450 Grams)
  Cooked beetroot 1 , cut into strips
  Celery stick 4 , cut into strips
  Apple 2 , cored and sliced
  Onion 1⁄2 Small, grated
  Wine vinegar 4 Fluid Ounce (About 100 Milliliter Or 0.5 Cup)
  Oil 2 Tablespoon (About 30 Milliliter)
  Salt To Taste
  Pepper To Taste
Directions

1 Combine the vegetables.
2 Mix the remaining ingredients and toss with the salad.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Vegetable

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Average: 4.2 (14 votes)