Raw vegetable salad with pointed cabbage, carrots and pomegranate seeds
Ingredients
- 1 pomegranate
- 3 carrots
- 2 balls of beetroot, small
- 2 leeks
- parsley, to taste
- dill, to taste
- 50 g chips sticks
- 1/3 pointed cabbage
- 1/2 zucchini
- Remoulade, to taste
Utensils
- knife
- grater
- serving plate, or a flat large bowl
- cutting board
Instructions
- Remove the seeds from the pomegranate.
- Peel the carrots and beetroot and grate coarsely.
- Cut the pointed cabbage and courgettes into fine strips.
- Cut the leeks into narrow rings.
- Finely chop the parsley and dill.
- The bottom of a Serve on a serving plate or in a large, flat bowl with some tartar sauce.
- Place the pomegranate seeds in the center of the serving plate.
- Put the remaining 6 ingredients in a circle: spring onions, dill, parsley, pointed cabbage, beetroot, courgettes, chips sticks and carrots.
- Border the transitions between the individual ingredients with tartar sauce.
- Mix the ingredients together before eating and serve the salad.
