Winter salad

Name: Winter salad
Ingredients: 350 g red cabbage; 50 g precooked beet; 1 medium carrot (150 g); 50 g cooked homemade ham or cooked chicken breast; 30 black olives; 250 ml homemade mayonnaise; 1 tablespoon apple cider vinegar; 1 teaspoon salt; 1/2 teaspoon ground pepper

Salad - Winter salad by Heracleea K. - Recipia

Winter salad brings red cabbage, beet, carrot and cooked meat together in a bowl with mayonnaise, then it’s served cold. In the cold season, I put it on the table as a side dish with hot meals, and the black olives give it a salty taste. I slice the red cabbage as thinly as I can so it mixes well with the mayonnaise. Preparation: 20 minutes. Cooking: 0 minutes. Rest: at least 30 minutes. Total time: at least 50 minutes. Servings: 4. About 480 kcal and 5 g protein per serving.

Ingredients

350 g red cabbage
50 g precooked beet
1 medium carrot (150 g)
50 g cooked homemade ham or cooked chicken breast
30 black olives
250 ml homemade mayonnaise
1 tablespoon apple cider vinegar
1 teaspoon salt
1/2 teaspoon ground pepper

Preparation

1. Cut the red cabbage and precooked beet into thin strips. Peel and wash the carrot, then cut it into strips too; put the vegetables in a bowl. 2. Cut the cooked homemade ham or cooked chicken breast into strips and mix it with the vegetables. Add the black olives and, if you like, the tablespoon of apple cider vinegar. 3. Spoon the homemade mayonnaise over the salad. Mix well and season to taste with 1 teaspoon of salt and 1/2 teaspoon of ground pepper. 4. Cover the bowl and refrigerate the salad for at least 30 minutes. Serve cold.

Notes

The red cabbage stays crisper when the head is firm and heavy for its size, with tightly packed leaves. I don’t rush when slicing the cabbage; thin strips sit better among the other pieces. Precooked beet can release liquid, so drain it well before cutting. Homemade ham and olives may already be salty; taste the salad before adding more salt. Homemade mayonnaise contains egg, an allergen to keep in mind when serving. The salad keeps, covered in the fridge, for up to 3 days. Black olives can be replaced with the same amount of pitted green olives. Serve it with baked potatoes or a hot roast.