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Raw vegetable salad

updated

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Ingredients for 4 servings:

  • 1 beetroot
  • 1 large carrot(s)
  • 250 g white cabbage
  • 250 g red cabbage
  • 3 radishes
  • 1 apple
  • 1 pear(s)
  • 50 g walnuts
  • 4 tbsp olive oil
  • 2 tbsp lemon juice or balsamic vinegar
  • 1 tsp sugar
  • salt and pepper
  • Worcestershire sauce
  • Tabasco

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the vegetables thoroughly and halve or quarter them according to size. Coarsely grate everything using a food processor. Transfer to a bowl, sprinkle with the coarsely chopped walnuts, then season with oil, lemon juice, salt, and pepper. Stir again and let stand for a while. Then season to taste.

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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.

Raw vegetable salad

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