Description
In the spring, when the cooked beets are already fed up, and in the cellar of it still remains, I suggest to use this vegetable in the salad is fresh. Light, bright salad that you can eat and in the evening! Carrots I have already ready, in Korean.
Ingredients
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Beets
70 g
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Cabbage
270 g
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Corn
50 g
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Carrots
70 g
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Soy sauce
1 Tbsp
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Lemon juice
1 Tbsp
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Sugar
2 pinch
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Allspice
-
Garlic
0.5 tooth
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Vegetable oil
1 Tbsp
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Greens
Cooking
The products that we need:
In grated on a fine grater beets add soy sauce, a pinch of sugar, lemon juice, finely chopped garlic, leave to marinate for 1-2 hours.
Thinly shinkuem cabbage and triturated with sugar to release the juice.
Spread on a plate cabbage, beets, carrots, corn on top, sprinkle with herbs mixture and, if necessary, pour vegetable oil.
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