Home > Recipes > Peking Cabbage and Beetroot Salad with Olives and Corn
Peking Cabbage and Beetroot Salad with Olives and Corn
Peking Cabbage and Beetroot Salad with Olives and Corn
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Recipe Details:
Peking cabbage and beetroot salad turns out to be juicy, light, and very tasty. Olives and canned corn fit perfectly into this salad. A fragrant dressing of lemon juice, vegetable oil and basil makes the taste of this diabetic-friendly salad even more pleasant.
Step 1 Preheat oven to 360 F. Wrap the beetroots in aluminum foil and bake in the oven for 1 hour. Then remove the foil and let the beetroots cool. Step 2 Peel and cut the cooled beetroots into small cubes. Step 3 In a salad bowl, combine cabbage, beetroots, olives, onions, and corn. Step 4 Make the salad dressing: Squeeze the juice of half a lemon through a strainer. Then add salt, pepper, dried basil and vegetable oil and mix with a whisk. Step 5 Pour the dressing into the salad and mix well. Decorate with basil leaves if desired. Serve and enjoy!
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