How to make a budget fresh cabbage and boiled beetroot salad at home? Nutritional value and calorie content. Step-by-step recipe with a photo. Video recipe.
Vegetable salads are a must for our diet at any time of the year. They are healthy, rich in vitamins and have a strong taste. For today's review, I have prepared a recipe for a budget, but delicious salad from boiled beets with fresh cabbage. In the spring and summer, a salad of fresh cabbage, boiled beets and additional seasonal vegetables is just a godsend.
Now I made it with young cabbage, it is softer and more juicy. The recipe does not contain any potatoes, pickles and other preservation. The salad has a very spicy vegetable oil dressing with soy sauce and grain mustard. Therefore, you can safely eat it without fear of harming your figure. The recipe is suitable for fasting, for a healthy diet, for those who are on a diet or want to lose extra pounds.
The dish is very simple, unpretentious in preparation, does not require much labor and time. Moreover, it has a very rich flavor. It can be prepared every day as a light snack or for a family lunch or dinner, as an addition to the main course. Also, the salad is suitable for a festive table for treating guests.
- Caloric content per 100 g - 62 kcal.
- Servings - 2
- Cooking time - 15 minutes plus time for boiling beets
Ingredients:
- Young white cabbage - 200 g
- Grain mustard - 1 tsp
- Boiled beets - 1 pc. small size
- Salt - 0.5 tsp or to taste
- Olive or vegetable oil - 2 tablespoons
- Cucumbers - 1 pc.
- Soy sauce - 2 tablespoons
Step-by-step preparation of fresh cabbage and boiled beetroot salad:
1. Wash white cabbage with cold water, peel off the top spoiled leaves and shake off any drops from a fork. Dry additionally with a paper towel. Cut the desired piece from the head of cabbage and cut.
To make the salad taste more pronounced, chop the cabbage across as thin strips as possible (0.3-1 cm). Due to the active release of juice, the salad will acquire additional juiciness.
There are practically no seals on the leaves, just the flesh is located in a thicker layer in the stems. In terms of density, it almost does not differ from leaves. Therefore, cutting the cabbage as thin as possible, you don't have to worry about coarse "veins".
Crush the shredded cabbage with your hands to make it softer and juicier. Then the salad will be softer. But if you do not serve the dish right away, then it is better not to do this, because the cabbage will let the juice out and the salad will be watery.
2. Wash cucumbers with cold water and dry with a paper towel. Cut off the ends on both sides. Remove the skin if desired. This is important if the cucumbers are bitter, and the bitterness is contained in the peel. Whether or not to peel cucumbers from seeds depends on the fruit. If the cucumbers are ripe with large seeds, it is best to peel them.
Slice the cucumber lengthways and cut the halves in half to make long strips. Slice the vegetable into thin quarter rings.
3. Boil the beets in advance and cool completely. To do this, pour water into a large saucepan and bring to a boil. Place the washed beets in the skins in a boiling liquid. Boil it for 40 minutes to 2 hours. It depends on the size of the fruit and the degree of ripeness. Small beets will be ready in 40 minutes.
Peel and dice the chilled beets.
4. Combine all vegetables in one bowl and add mustard. I have grain mustard, but pasty is also suitable. If you use it, then mix with vegetable oil, and then add to the salad.
5. Season vegetables with soy sauce with vegetable or olive oil and stir. Taste the salad and add salt if necessary. Do not add salt before seasoning the salad with soy sauce. Otherwise, you risk oversalting the dish. Fresh cabbage and boiled beetroot salad can be served directly to the table or chilled in the refrigerator for 10-15 minutes.
