German vegetable salad

Ingredients

• 2 potatoes
• 2 carrots
• 1 turnip
• 200 g cauliflower
• 150 g green beans
• 100 g Brussels sprouts
• 150 g green cabbage
• 80 g celery
• ½ raw onion
• 1 raw apple
• 2 cooked beets, to decorate
• Chopped parsley
• 4 tablespoons olive oil
• 2 tablespoons wine vinegar
• Salt to taste
• Black pepper to taste

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of onion
• What to use instead of turnip
• What to use instead of potatoes
• What to use instead of parsley
• What to use instead of black pepper
• What to use instead of carrots

Instructions

1. Cook the potatoes, carrots, turnip, cauliflower, green beans, Brussels sprouts and cabbage separately in salted water until tender. Drain them and let them cool.
2. Chop everything except the Brussels sprouts, which stay whole. Chop the celery, onion and apple too, raw. The motto, according to the author, is "the more, the merrier."
3. Mix everything and dress it with the oil, salt and pepper, and the vinegar last. Germans use quite a bit more vinegar.
4. Cut the beets into triangles and arrange them around the salad bowl, base against the rim and point facing in. Cut a star out of one slice and put it in the center. Sprinkle with chopped parsley.

Nutrition facts

Approximate, per serving (about 309 g). Calculated with data from USDA FoodData Central.