Shredded salad

Ingredients

• A handful of baby spinach
• A piece of red cabbage (less than ¼)
• A piece of green cabbage (less than ¼)
• 2 carrots
• ¼ red onion
• 2-3 tablespoons grated pickled beet (drained)
• 1 young scallion (spring onion)
• 10-12 cherry tomatoes
• 1 teaspoon flaxseed
• 1 teaspoon sesame seeds
• A pinch of salt
• Olive oil
• Lemon juice

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of onion
• What to use instead of lemon
• What to use instead of cherry tomatoes
• What to use instead of carrots

Instructions

1. Wash all the ingredients.
2. Cut the red and green cabbage into very thin strips and put them in a large bowl.
3. Cut the carrot into julienne or grate it, and the red onion into thin strips. Add them to the bowl.
4. Slice the scallion thinly on the diagonal, and cut the cherry tomatoes in half.
5. Crush the flaxseed or grind it briefly in a grinder.
6. Add the rest of the ingredients to the bowl, dress with salt, oil and lemon and mix well. Serve chilled.

Nutrition facts

Approximate, per serving (about 355 g). Calculated with data from USDA FoodData Central.