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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 CornPeking Cabbage and Beetroot Salad with Olives and Corn


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.


Ingredients:
  • Beetroot – 1 lb.
  • Peking cabbage (cut into strips) – ½ lb.
  • Pitted olives (cut into rings) – ¾ cup
  • Canned corn – ¾ cup
  • Onion (cut into half rings) – 1
  • Lemon – one half
  • Vegetable oil – 3 tbsp.
  • Dried basil – ½ tsp.
  • Salt and ground black pepper – to taste
  • Fresh basil (for serving) – to taste
    Recipe Directions:
    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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