- 1 small head white cabbage
- 1 small head red beet
- 3 carrots
- 100 g coarsely grated fresh pistachios
- olive oil
- red wine vinegar
Slice the cabbage into ribbons and put in a large bowl. Add the salt and vinegar and squeeze the cabbage for a while to make it softer. Peel the beet and grate it on the large holes of the grater and add to the cabbage.
Grate the carrots and add them to the mixture. Season with the olive oil and sprinkle with the pistachios.