in Recipes

Coleslaw with beetroot

updated

Spread the love

Ingredients for 4 servings:

  • ½ white cabbage, approx. 600-750 g
  • 2 balls of cooked beetroot
  • 3 pickled cucumbers or gherkins
  • 1 stalk(s) leek
  • ½ bunch chives
  • 1 lemon(s), juice
  • salt and pepper
  • Sugar
  • 3 tbsp oil
  • nutmeg

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Finely grate the white cabbage (Jaromkohl, pointed cabbage, or young cabbage is best) and season with salt, then let it wilt briefly. Slice the leek into rings, season with salt, and squeeze out any liquid from the cabbage and leek. Coarsely grate the beetroot and cucumber, and finely chop the chives. Combine all ingredients and season with lemon juice, salt, pepper, nutmeg, sugar, and oil.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Sauerkraut salad with beetroot

Sauerkraut salad with chicken breast