Salad with Chinese cabbage, beets, corn and prunes

This easy to prepare and very healthy salad attracts attention with its bright appearance and makes you want to try it! The combination of ingredients is non-trivial, but very harmonious: the sweetness of beets, prunes and canned corn sets the overall tone of the salad, perfectly complementing crispy Chinese cabbage, and green onions add piquancy and flavor to the dish!

Ingredients

• Chinese cabbage - 160 g
• Beets - 1 pc. (150 g)
• Canned corn - 60 g
• Pitted prunes - 25 g
• Green onion - 15 g
• Sunflower oil - 1 tbsp. the spoon
• Soy sauce - 0.5 tbsp. spoons

Directions

1. Prepare the necessary ingredients. Drain liquid from canned corn.
2. Wash the beets thoroughly, send them to a saucepan or saucepan, fill with water, set to maximum heat and bring to a boil. Then lower the heat to medium and simmer for about 40-45 minutes, until tender.
3. Remove the boiled beets from the broth, cool and peel.
4. Cut the beets into cubes.
5. Shred Chinese cabbage.
6. Arrange the cabbage on a wide, flat dish in an even layer.
7. Put beet cubes on cabbage.
8. Rinse green onion feathers, dry and cut into rings.
9. If desired, instead of green onions, you can take red onions, cutting it into thin half rings.
10. Sprinkle green onions over cabbage and beets.
11. Arrange the corn kernels on the surface of the salad randomly.
12. Cut prunes into strips. I have dried prunes. If you take smoked prunes, the salad will acquire smoked notes.
13. Spread the chopped prunes over the surface of the salad.
14. Drizzle salad with sunflower oil and soy sauce. I do not use salt, soy sauce replaces it.
15. Salad with Chinese cabbage, beets, corn and prunes is ready to serve.
16. Bon appetit!