Cabbage Salad with Beets

Super vitamin coleslaw salad, which can be served for lunch or dinner, and, if desired, on a festive table.

Ingredients

• raisins light large pitted - 50 g
• medium-sized beets - 1 pc.
• medium-sized carrots - 1 pc.
• white cabbage - 300 g
• half a medium celery tuber
• green sour apples - 2 pcs.
• green onions - 1 bunch
• pickled cucumbers - 2 pcs.
• zira - 2 tsp.
• olive oil - 4 tbsp. l.
• apple cider vinegar - 1 tbsp l.
• salt

Directions

1. Put the raisins in hot water for 10 minutes. Drain. Peel beets, carrots and celery tuber, grate together with apples on a coarse grater. Rinse green onions. Chop the cabbage finely, removing the top leaves. Cut cucumbers into cubes, green onions into rings.
2. Fry cumin seeds in a dry frying pan, 2-3 minutes, transfer to a small bowl and beat with olive oil, vinegar, salt and pepper.
3. Combine all salad ingredients in a large bowl, pour over the dressing and stir.