Beet Carrot and Cabbage Salad
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 8 Servings
Cook beets until they are fully cooked. Prepared the rest of the ingredients.
Combine together mayonnaise, salt, sugar, vinegar and pepper. Whisk to creamy consistency, set aside.
Clean carrots, beets, onion and sausage.
By hand or using a food processor, slice cabbage, carrots and beets into thin slices. Dice onions into thin strips.
Press garlic to the salad. Combine the salad all together.
Add dressing into the salad and serve right away. If you wish to serve salad the next day, don't add dressing to it until it's ready to be served.
Calories: 406kcal | Carbohydrates: 10g | Protein: 10g | Fat: 36g | Saturated Fat: 8g | Cholesterol: 53mg | Sodium: 1453mg | Potassium: 397mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3945IU | Vitamin C: 24.4mg | Calcium: 44mg | Iron: 1.2mg