Salad with Turnip and Cabbage Recipe
Salads of turnips with different vegetables and sauces will help to raise immunity and to saturate the body with vitamins and various minerals of course fiber. Season garden vegetables straight from the garden! Prepare various light salads.
Servings
2
Cook Time
15minutes
Servings
2
Cook Time
15minutes
Ingredients
Instructions
  1. Vegetables all young vegetable straight from the garden. Remove from the head of cabbage 5 PCs of whole leaves, cut them in thick streaks, stacked pile, and then twisted into a roll. Cut into approximately 1 mm thick, thin “noodles.” Carrot RUB on a grater for Korean carrot. If not, then RUB on a regular grater medium size. Turnips cut into thin plates.
  2. Put all the vegetables in the large bowl where you will mix and salad. Vegetables add salt and a little hands mauled quite a bit. Refilled with liquid honey and unrefined sunflower oil. Oil can take any of you favorite. Mix and add any berry you desire. It may be different currants, cranberries or blueberries. I added the blueberries. Again, gently combine. The salad is ready. Optionally, you can pepper any of your favorite pepper. I was not peppered, but would add little pepper-Cayenne.
  3. For serving, I put the salad in a beautiful bowl.
  4. Ready.
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