| Cook Time | 20 minutes |
| Servings |
Ingredients
- 200 gram Beet boiled
- 400 gram Cauliflower
- 2 tablespoons Soy sauce
- 2 tablespoons Sour cream
- 1 tablespoon Garlic-ginger paste (garlic-pepper)
Ingredients
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Instructions
- Cabbage disassemble on the heads, convenient for eating. Boil in salted water for 3-5 minutes.
- Throw it on a sieve and immediately lower it into ice water. This will stop the process of warming the cabbage and it will remain whole and firm. Fold into a sieve and set aside.
- Peel the beets and grate them on a fine grater.
- Put the beetroot in a salad bowl and pour in the soy sauce. Sauce for sushi and sashimi will give piquancy and original taste. Add sour cream and mix.
- Add garlic and pepper paste. If you don't have one, RUB 2 cloves of garlic with 1/4 tsp of hot chili pepper or paprika. Stir.
- Lay out the cabbage, gently mix. Garnish with herbs.
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