Vegetable salad with celery, turnips and sauerkraut is an excellent appetizer and a great addition to main courses. It will appeal to those who follow a diet and maintain their slim figure.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
By mixing vegetables in all sorts of combinations, you can prepare a lot of different salads, and if you fill them with unusual sauces, then a simple meal will turn into exquisite dishes. Today's salad contains many beneficial vitamins due to the products used.
So, for example, celery is low in calories, so it is useful for those who keep the figure. There are only 13 calories per 100 grams of the product. Celery also contains many useful substances: vitamins A, group B, C, E, PP, iron, beta-carotene, calcium, magnesium, phosphorus, potassium, useful organic acids and dietary fiber.
Turnip also contains rare beneficial elements like glucoraphanin, which is able to inhibit the growth of cancer cells. In addition, this product contains vitamins A, B2, B5, C, PP, iron, sodium, iodine and phosphorus. Turnip also has a beneficial effect on the work of the gastrointestinal tract and urinary system.
No less useful is sauerkraut, which contains, in addition to mineral salts and vitamin C, a lot of lactic acid, as well as beets, which is one of the ingredients of this salad. Beetroot contains a huge amount of useful substances that are not destroyed even during heat cooking.
- Caloric content per 100 g - 35 kcal.
- Servings - 2
- Cooking time - 10 minutes (additional time is required for boiling beets and praying cabbage)
Ingredients:
- Celery root - 100 g
- Turnip - 100 g
- Beets - 100 g
- Pickled or lightly salted cucumber - 1 pc.
- Sauerkraut - 100 g
- Refined vegetable oil - for refueling
Cooking vegetable salad with celery, turnips and sauerkraut
1. Peel the celery root, removing all dark spots to white fibers. Then wash, dry and cut into small pieces, the size of which is not important. You can use cubes, straws or bars.
2. Peel and finely chop the turnips to the same size as the celery.
3. Pre-boil the beets until soft. It should be cooked in the peel for about 1, 5-2 hours, depending on the size of the fruit.
4. Remove the pickles from the jar, drain the excess liquid and cut to the same size as the previous chopped vegetables.
5. Place all vegetables in a plate and add sauerkraut. You can cook it yourself, or buy it in a store or at a bazaar.
6. Season salad with refined vegetable oil or olive oil and mix well.
7. The salad is ready, before serving you can send it to the refrigerator to cool a little.
See also a video recipe on how to make a salad of celery, beets, turnips, carrots, apples and avocados.
