Vegetable salad

4 servings

20 minutes

Vegetable salad is a true embodiment of freshness and brightness in Russian cuisine. Its roots go back to the traditions of healthy eating, where seasonal vegetables rich in vitamins and nutrients hold an important place. The taste of this salad is multifaceted: the sweetness of carrots and pumpkin combines with the refreshing crunch of broccoli and red cabbage, while tender tomatoes and juicy yellow peppers add extra depth to the dish. Beetroot added at the end gives the salad a rich color and a slight earthy sweetness. This salad can be served as a standalone dish or as a side to meat and fish dishes. Light, refreshing, and incredibly healthy — it is perfect for summer lunches and dinners, filling the table with natural harmony and richness of flavors.

Energy value per serving

• Calories: 543.5
• Proteins: 28.9g
• Fats: 5.1g
• Carbohydrates: 141.4g

Ingredients

• Zucchini: 1 pc
• Fresh yellow pepper: 1 pc
• Pumpkin: 1 pc
• Broccoli cabbage: 1 pc
• Carrot: 1 pc
• Tomatoes: 2 pc
• Red cabbage: 1 pc
• Beet: 1 pc

Cooking steps

1. Chop the vegetables in a kitchen processor. To preserve the salad's color, add the beetroot at the very end.

   Required ingredients:

   • Zucchini: 1 piece
   • Fresh yellow pepper: 1 piece
   • Pumpkin: 1 piece
   • Broccoli cabbage: 1 piece
   • Carrot: 1 piece
   • Tomatoes: 2 pieces
   • Red cabbage: 1 piece
   • Beet: 1 piece

2. Place the vegetables on a plate and drizzle with any dressing.

   Required ingredients:

   • Beet: 1 piece