Raw vegetable salad
Votes: 13
Time: 30 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 160, total fat 13 G., saturated fats G., proteins 4 G., carbohydrates 8 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 160, total fat 13 G., saturated fats G., proteins 4 G., carbohydrates 8 G., fiber G., cholesterol mg, sodium mg, sugar G.
The best way to prepare a dish with fresh summer vegetables is to serve them raw. Juicy, crisp vegetables look so appetizing on a plate and offer maximum nutrition. Choose the brightest colors to create a striking salad bouquet: orange carrots, striped red and white beets, pink radishes, green watercress, and purple cabbage. Top the salad with pumpkin seeds, herbs, and goat cheese chunks, and dress it with a vinaigrette, which pairs best with raw vegetables, bringing out their flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 small striped beets
- 1 medium carrot
- 1 medium watermelon radish, halved (see note below)
- Half a head of red cabbage
- 1/4 cup olive oil
- 1 teaspoon of honey
- Juice of 1 lemon
- 1 small bunch of watercress, washed, large stems trimmed
- 2 tbsp. roasted salted pumpkin seeds
- 60 g goat cheese, crumbled
- 1/3 cup basil leaves, torn
- 1 tbsp. l. coarsely chopped chives
- Special equipment: mandoline vegetable slicer
We recommend
Recipes with similar ingredients: beet, carrot, radish, red cabbage, honey, lemon juice, watercress, pumpkin seed, goat cheese, basil, chives
Cooking the dish according to the recipe:
- Using a mandoline, grate the beetroot into thin rounds, the carrots into thin diagonal slices, and the radishes into thin half-moons. Using a sharp knife, finely shred the cabbage.
- In a small bowl, whisk together the butter, honey, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Arrange beetroot, carrot, and radish slices on a large serving platter. Drizzle with 2 tablespoons of the vinaigrette. In a medium bowl, gently toss the kale, watercress, and remaining vinaigrette together. Mound the kale on the vegetables on the platter and top with pumpkin seeds, goat cheese, basil, and chives.
Note
Watermelon radishes look just like their fruity namesake when cut—bright pink inside and green around the edges. They can be found in summer at farmers' markets or in the produce section of supermarkets.
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