Easy pickled cabbage and beet salad: a perfect dish for every day

Pickled cabbage and beetroot salad is a budget-friendly, hearty, and light meal for every day. It is versatile and can be eaten with cereals or mashed potatoes, as well as cutlets, chops, or meatballs. The advantage of the salad is that it can be stored in the refrigerator for a long time.

One of the culinary blogs (recepti_dariko) published a recipe for a pickled cabbage and beetroot salad on Instagram.

Ingredients:

• cabbage - 500 g
• beets - 1 pc
• carrots - 1 pc
• greens (optional)
• garlic - 3 cloves

For the dressing:

• oil - 100 ml
• vinegar 9%
• sugar - 1 tsp
• salt, pepper

Method of preparation:

1. Wash, peel and grate beets and carrots on a grater for Korean-style carrots.

2. Chop cabbage, salt and mash well with your hands.

3. Mix all the vegetables (add herbs if desired) and squeeze garlic on top.

4. To prepare the dressing, heat vegetable oil, add sugar and bring to a boil.

5. Add vinegar, stir and remove from heat. Dress the salad immediately.

6. Add pepper, cover with plastic wrap, and refrigerate for several hours. Then put it in a jar.