Cabbage, Beetroot And Carrot Salad Recipe
Ingredients
| 1/4 of the heart of a white cabbage | ||
| 1 celery heart | ||
| 1 tablesp. raisins or sultanas | ||
| 1 small cooked beetroot | ||
| Carrots | 2 | |
| Fine cress | ||
| Lemon juice | 1 Teaspoon (Salad dressing) | |
| Chopped parsley | ||
Directions
Chop the cabbage very finely.
Shred the celery; chop the raisins.
Cut the beetroot into tiny dice.
Grate the carrots finely.
Mix the cabbage lightly with most of the beetroot and carrot and with all the celery and raisins and some salad dressing.
Pile on a flat salad dish.
Garnish with small heaps of beetroot and carrot, separated by little bunches of cress.
Sprinkle the carrot and beetroot with a little lemon juice and finely-chopped parsley before serving.
Shred the celery; chop the raisins.
Cut the beetroot into tiny dice.
Grate the carrots finely.
Mix the cabbage lightly with most of the beetroot and carrot and with all the celery and raisins and some salad dressing.
Pile on a flat salad dish.
Garnish with small heaps of beetroot and carrot, separated by little bunches of cress.
Sprinkle the carrot and beetroot with a little lemon juice and finely-chopped parsley before serving.
Chef
