| Cook Time | 5 minutes |
| Servings |
Ingredients
- 200-250 gram Chinese cabbage
- 100 gram Beet
- 4 pieces Cucumber (pickled)
- 40 gram Spinach
- 2 tablespoons Brine (cucumber)
- 2 tablespoons Sunflower oil
- Spices to taste
Ingredients
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Instructions
- Vegetables are washed, cleaned, and a third of the cabbage fork is cut into strips.
- We clean raw beets ( I always scald raw beets , but you can skip this step) and grate them with straws.
- Also RUB the pickles.
- Add the spinach leaves. You can take any salad leaves - mizuna, chard, arugula or a mixture of them .
- Add 2 tablespoons of cucumber brine and 2 tablespoons of sweet sunflower oil to the salad. If desired, put the spices - I have a third of a teaspoon of universal seasoning , which includes dried onions, parsley, garlic, black and white pepper, cumin and marjoram. Mix everything thoroughly and serve.
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