Brush salad: recipe

Prepare all the ingredients for the Shchetka salad recipe. In this salad, fresh cabbage is often used. It is also important that your beetroot is not rough and fibrous. Salt, pepper, and lemon juice are optional here, they are just additions, but the salad will be tastier with them. Any greens will do. I have parsley and dill. If you like cilantro, then of course it will be a perfect fit. For variety, sometimes I add pieces of orange to this salad. I like the additional juiciness and light sweetness. Everything should be thinly sliced. Both carrots and beetroots are firm vegetables. Believe me, thick slices won't be pleasant to your jaw :)

Chop the cabbage into thin strips.

Peel the beetroot and also slice it into thin strips. I have a Berner grater, which I use to slice everything. You can use a Korean grater or a regular one as well.

Peel and finely shred the carrots or grate them on a regular grater, just like the previous vegetables.

Wash, dry, and thinly slice the green onions into small pieces. If you don't have green onions, you can use regular onions instead. The preferred cut is thin strips. Even better, use white onions or shallots for their delicate, soft flavor.

Wash, dry, and finely chop the herbs using a knife.

Thinly slice off the skin of the apple (or you can leave it on if the apples are homegrown) and shred it using the same technique. This fruit should never be ignored as it blends in very well with this salad.

Place the cabbage in a large bowl that will be used for mixing. Unlike other salads, I do not crush the cabbage to release its juice. Salad Brush should be fluffy and crispy, not watery.

Add carrots, green onions, herbs, and an apple to the mixture.

Place the beets in a separate bowl and drizzle with lemon juice and a spoonful of olive oil. Mix everything together. This is done to prevent the beets from coloring the entire salad and turning it into a brown mass. If you don't care about the color, you can skip this step and add the beets along with the other ingredients.

Add the beets to the main bowl.

Sprinkle with a little salt, add black pepper, and the remaining couple of tablespoons of olive oil. Mix everything together. If you don't like olive oil, you can replace it with any other oil.

The Brush salad is ready. Despite the small amount of vegetables in grams, the salad turns out to be quite large. Even if you are planning a light day with this salad, you are unlikely to finish it. But! It stores well in the refrigerator for a couple of days. If you don't want to store it, simply reduce the amount of all ingredients by half. Enjoy your meal!