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Beet, Cabbage and Fennel Salad

easy recipe 30min recipe servings 4 Read the post on the blog

beet, cabbage fennel salad - internatiolnal cooking blog

Ingredients

- 1 beet

- half cabagge

- arugula

- 1 fennel

 

dressing

- 2 tablespoons garlic olive oil

- 1 tablespoon soy sauce

- 1 tablespoon balsamic vinegar

- half teaspoon honey

- salt and pepper

beet, cabbage fennel salad - internatiolnal cooking blogbeet, cabbage fennel salad - internatiolnal cooking blogbeet, cabbage fennel salad - internatiolnal cooking blog

Boil the beet (about 30-40minutes) and peel it. Slice it like matches.

beet, cabbage fennel salad - internatiolnal cooking blogbeet, cabbage fennel salad - internatiolnal cooking blogbeet, cabbage fennel salad - internatiolnal cooking blog

Chop half cabbage and one fennel really thin.

beet, cabbage fennel salad - internatiolnal cooking blogbeet, cabbage fennel salad - internatiolnal cooking blogbeet, cabbage fennel salad - internatiolnal cooking blog

Mix everything in a bowl. Add the arugula cutting it with scissor on top of the bowl.

beet, cabbage fennel salad - internatiolnal cooking blogbeet, cabbage fennel salad - internatiolnal cooking blogbeet, cabbage fennel salad - internatiolnal cooking blog

Make the sauce! In a small glass mix: 2 tablespoons garlic olive oil, 1 tablespoon soy sauce, 1 tablespoon balsamic vinegar

beet, cabbage fennel salad - internatiolnal cooking blogbeet, cabbage fennel salad - internatiolnal cooking blogbeet, cabbage fennel salad - internatiolnal cooking blog

half teaspoon honey and salt and pepper to taste.

beet, cabbage fennel salad - internatiolnal cooking blog

Dress the salad and serve cold.

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