3 carrots 2 appless 7 oz white cabbage 1 radish 2 1/2 oz parsley greens or dill 1 tbsp vegetable oil for dressing 1 tsp vinegar 3% or lemon juice for dressing salt, sugar, ground pepper to taste | Directions: Grate peeled carrots and a radish coarse.
Core and seed apples and grate coarse, too.
Chop cabbage fine.
Toss vegetables, add dressing.
Put on a salad-plate pyramid-shaped and sprinkle with chopped greens. Garnish with vegetables the salad consists of. |
