White cabbage and carrot salad with beetroot

Ingredients for 3 servings:

• 350 g white cabbage
• 200 g carrot(s)
• 2 beetroots, cooked
• 1 small onion(s), red
• 150 g crème fraîche or vegan alternative
• 1 tbsp rapeseed oil
• e.g. vinegar, sweeter
• some salt
• some pepper
• some chives

Instructions

Working time approx. 25 minutes; Rest time approx. 15 minutes; Total time approx. 40 minutes

Also very good vegan

Finely shred the white cabbage, rinse it in a sieve, and let it drain slightly. Sprinkle with salt and knead the cabbage until it’s slightly softer. Peel and finely grate the carrots. Dice the onion. Place everything in a bowl. Season with pepper and vinegar as desired and let it steep for a while. Meanwhile, dice the beets and let them steep in a separate bowl with a little vinegar. Chop the chives. Add the crème fraîche or alternative and oil to the white cabbage and mix well. Drain the beets, if necessary, and mix carefully. Sprinkle the chives over the cabbage. Let it steep for another 10 minutes.