Red cabbage salad with beet and apple

Put the slices of beet in a bowl and drizzle them with 2 tbsp vinegar. Cut the coals into strips as thin as possible, put in another bowl and mix in the ginger. Beat in a bowl a dressing of the oil, the rest of the vinegar, the sugar, pepper and salt. Mix the red cabbage through the dressing. Using an apple drill, remove the core from the unpeeled apple and cut the fruit horizontally into slices of approx. 1 1/2 mm.

Place the slices of beet in a circle on 4 plates. Peel the coleslaw and apple slices alternately within the edge of the beet slices.