Young cabbage and beetroot salad with celery

4 servings

20 minutes

This salad is a true embodiment of freshness and the spring awakening of flavors. Young cabbage, crispy and tender, harmoniously combines with juicy beetroot, giving the dish a sweet hue and vibrant color. Celery adds piquancy and lightness, while apples and carrots provide juiciness and a pleasant fruity note. Sesame oil and seeds enhance the nutty flavor, making the dish particularly aromatic. This salad is often associated with spring and summer feasts; it is served as a light appetizer or a side dish to main courses. Healthy, nutritious, and filled with vitamins, it is an excellent choice for those striving for healthy eating. Its texture combines the tenderness of cabbage, the juiciness of vegetables, and the slight crunch of celery, creating a rich flavor profile that delights and refreshes.

Energy value per serving

• Calories: 364.9
• Proteins: 6.9g
• Fats: 24.5g
• Carbohydrates: 29g

Ingredients

• Early white cabbage: 1 pc
• Carrot: 1 pc
• Celery stalk: 2 stem
• Beet: 1 pc
• Apple: 2 pc
• Sea salt: to taste
• White sesame seeds: 10 g
• Cold pressed sesame oil: 2 tbsp
• Unrefined sunflower oil: 3 tbsp

Cooking steps

1. Prepare the vegetables: wash, peel the carrots, beets, and apples.

   Required ingredients:

   • Carrot: 1 piece
   • Beet: 1 piece
   • Apple: 2 pieces

2. Chop the cabbage.

   Required ingredients:

   • Early white cabbage: 1 piece

3. Chop the celery stalks.

   Required ingredients:

   • Celery stalk: 2 stems

4. Grate the apple and carrot on a coarse grater.

   Required ingredients:

   • Apple: 2 pieces
   • Carrot: 1 piece

5. Grate the beetroot on a fine grater.

   Required ingredients:

   • Beet: 1 piece

6. Add salt and sesame seeds.

   Required ingredients:

   • Sea salt:  to taste
   • White sesame seeds: 10 g

7. Mix everything and dress with oil. Enjoy your meal!

   Required ingredients:

   • Cold pressed sesame oil: 2 tablespoons
   • Unrefined sunflower oil: 3 tablespoons