Vegetables wash, peel, third of the cabbage and cut into strips.

Peel raw beets ( raw beets, I always scald, but you can skip this step ) and grate into strips.

Also grate the pickles.

Add the spinach leaves. You can take any lettuce to mizuna, chard, arugula or a mixture thereof.

To the salad add 2 tbsp of cucumber brine and 2 tablespoons fragrant sunflower oil. Optionally put the spices - I have a third of a teaspoon of universal seasoning, consisting of dried onion, parsley, garlic, black and white pepper, cumin and oregano. Mix everything thoroughly and serve. Bon appetit!