Ingredients :
- 2 medium beets
- 1/4 head red cabbage
- 2 tbsp vegetable oil
- 1 1/2 tsp caraway seeds
- 2 tbsp cider vinegar
- 1 salt to taste
- 1 pepper to taste
- 2 tbsp fresh parsley leaves
Method :
- Peel beets and grate on a box grater into a bowl.
- Shred cabbage and add to the beets.
- Heat vegetable oil in a skillet until hot.
- Add caraway seeds and toast until fragrant, about 1 minute.
- Toss the vegetables with the caraway oil and cider vinegar.
- Season with salt and pepper.
- Sprinkle with parsley leaves.
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