John Myers
Salads: Rancher Salad
The perfect salads: rancher salad recipe with a picture and simple step-by-step instructions.
- 1 piece Carrot, great
- 0,5 piece Chinese cabbage fresh, not that big
- 0,25 piece White cabbage, not that big either
- 1 teaspoon Salt
- 0,5 teaspoon Black pepper from the mill
- 4 tablespoon Sunflower oil
- 1 tablespoon Sugar
- 2 tablespoon Apple Cider Vinegar
- 2 tablespoon Roasted sunflower seeds
- Peel the carrot and grate it finely. Cut the Chinese cabbage and white cabbage into very fine strips.
- Mix the cut white cabbage with salt and pepper and pound it with a meat mallet until it is translucent and some juice has escaped.
- Now add the grated carrot and the sliced Chinese cabbage and mix.
- Add the oil and then the vinegar. Add sugar to taste and let steep for half an hour.
- Roast the sunflower seeds briefly without fat and place them on the salad arranged on the plates. Decorate with something green.
- There was also a fresh roll (recipe from my KB bread / rolls: Our favorite rolls)
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