Crunchy raw vegetable salad with chips, beetroot and pickles

Portions: 8 persons | Preparation time: 40 minutes

The crispy fresh with its topping of small chips is as convincing as it is from appearance as well as taste. This salad is super easy to prepare and super delicious. A layered salad is made from grated vegetables such as carrots, beetroot, kohlrabi, cabbage and gherkins. In addition the yoghurt dressing and as a special feature chips!

Please review recipe:

Ø 5 out of 5 stars ( 1 votes )

Portions: 8 persons | Preparation: 40 minutes

Please review recipe:

Ø 5 out of 5 stars ( 1 votes )

Tip!

Simple quark cake made from puff pastry with quark and eggs

To the recipe

Season: Spring, Winter | Region: Eastern Europe | Preparation: Cold preparation | Menu: Salads | Cuisine: Russian recipes

Ingredients

1 kohlrabi
2 carrots, medium-sized
1/2 pointed cabbage
4 gherkins
2 balls beetroot
50 g crisps, sticks
tartar sauce, to taste
plain yoghurt, to taste

Utensils

grater
bowl
knife
cutting board
bowl
spoon

Instructions

Roughly grate the carrot and beetroot balls separately on a grater.
Finely chop the pointed cabbage.
Cut the gherkins and kohlrabi into sticks.
Arrange all the finished ingredients separately on a flat salad plate.
In the middle the Place the chip sticks.
For the sauce: mix the remoulade with natural yoghurt and season with salt and pepper.
Layer the raw vegetable salad in glasses or a glass salad bowl.
Mix the vegetables and chips together before eating.
Serve the raw vegetable salad immediately .