Keto vinaigrette
2 servings
40 minutes
Keto vinaigrette is an original interpretation of a classic Russian dish, adapted for low-carb diets. Instead of traditional potatoes, cauliflower is used, adding lightness and freshness to the salad. Boiled beets add natural sweetness, while pickles provide zest. Sauerkraut enriches the flavor with acidity and probiotics beneficial for digestion. Dressed with aromatic sunflower oil, this salad becomes nutritious and hearty. With a balanced combination of ingredients, keto vinaigrette is perfect as a standalone dish or as a side to meat. It not only pleases the eye with vibrant colors but also surprises with depth of flavor while retaining traditional vinaigrette notes in a new light and healthy version.
1
Break the cabbage into florets and peel the carrot.
- Carrot: 1 piece
- Cauliflower: 0.2 head
2
Pour water over the vegetables and place them on high heat.
3
Add Himalayan salt.
- Pink Himalayan salt: 0.5 teaspoon
4
After boiling, cover with a lid and cook the cabbage for 20 minutes and the carrots for 25 minutes. Once ready, cool the vegetables.
5
Cut the boiled beet into small pieces. Place in a deep plate.
- Boiled beetroot: 0.5 piece
6
Chop the pickles finely.
- Pickled cucumbers: 1 piece
7
Finely chop the carrot and add it to the salad, also add cucumbers and finely chopped green onions.
- Carrot: 1 piece
- Pickled cucumbers: 1 piece
- Green onion tops (scallion greens): to taste
8
Chop the cabbage finely.
- Cauliflower: 0.2 head
9
Add to the salad and season with sea salt. Then mix.
- Sea salt: to taste
10
Add peas.
- Canned green peas: 75 g
11
Add chopped sauerkraut.
- Sauerkraut: 100 g
12
Add oil and mix.
- Unrefined sunflower oil: 40 ml
13
Let it sit for about 20 minutes, then stir again and serve.