Polish vegetables in brine are very healthy 🙂 Those are fermented vegetables, they are the source of natural probiotics. Our immunity depends on condition of our intestines.
Salad mixes the taste of sauerkraut, sour pickle (cucumbers) and baked vegetables with sweet-sour dressing 🙂
Ingredients:
- 1 tbsp sauerkraut
- 2-3 sour cucumbers
- handful perilla leaves
- 1 beetroot chioggia
- 1 yellow beetroot
- 1 giant kohlrabi
- 1 onion
- 1 tsp honey
- 1 tsp lemon juice
- 1 tsp pumpkin seed oil
- 1 tsp milk thistle oil
- 1 tsp sesame oil
- bit of salt
Wash beetroots and kahlrabi. Seal them at 260 C temperature approximately 1 hour until tender.
After cooling, peel and chop vegetables.
Wash perilla, add chopped cucumber and onion. Mix all vegetables.
Mix lemon juice, oils, honey and salt. Pour the salad dressing.
