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Lemanuelthelazy
White cabbage salad with beet
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Ingredients
Directions
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Finely chop the leaf parsley.
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Peel the beet with a peeler and cut it into long thin strips.
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Mix the strips in a bowl with a third of the vinegar.
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Cut the white cabbages into wafer thin strips.
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Beat in a bowl the rest of the vinegar with mustard olive oil, salt and pepper to a dressing.
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Spoon the cabbage strips and parsley through the dressing and leave the salad for fifteen minutes.
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Let the strips of beet drain on kitchen paper.
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Dab them dry with the kitchen paper.
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Spoon the beet leaves just before serving by the coleslaw.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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