Our ingredients for the salad

And refills

Let's start with cooking the filling. With lemons remove the peel. Cut the lemon in half and with a knife from each hole, take out the pulp, then squeeze the juice. Ie we need: peel, pulp and juice. Be careful to the bones, they are known to give bitterness.

Ginger. Take from 10 to 30 gr. ginger root. Measure your love for its taste and smell. I took 15 gr. Ginger and garlic peel and finely chop together the lemon lot put in a small sauce pan. There also add sugar and put on fire. After the mass comes to a boil, cook 2-3 min. stirring constantly. Then allow the mass to cool.

Lemon until the mass cools, prepare the vegetables. Beets and carrots, grate on a grater for Korean carrot.

Pepper and cucumber cut into cubes, cabbage small feathers.

Vegetables ready. Continue cooking the filling. Warm the dressing add the honey, salt, pepper and allow to cool at room temperature. Then skip it through a sieve and pour it into the oil, whisking with a fork. It was convenient, it is better to measure the oil in a separate container. I used the oil from TM "Oleyna". It is perfect for salads. Pepper I added to the finished dressing in the salad. But you can add it before sieved.

Combine all the chopped vegetables and pour ginger dressing. Our "March" salad is ready!