White cabbage salad with beet

Name: white cabbage salad with beet
Total time: 35 min
Yield: 4
Ingredients: 1 small cooked beet; 3 tablespoon White wine vinegar; 250 gram white coal; 2 teaspoon mustard; 4 tablespoon olive oil; 3 tablespoon leaf parsley

Ingredients

1 small cooked beet
3 tablespoon White wine vinegar
250 gram white coal

2 teaspoon mustard
4 tablespoon olive oil
3 tablespoon leaf parsley

Directions

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