CABBAGE AND PICKLED MUSHROOM SALAD

Prep/Cooking Time: 30-45 Minutes

Ingredients

Instructions

Place the vinegar and sugar in a pan and bring to the boil
Whilst the vinegar is heating remove the stems from the mushrooms and finely slice them
Place the sliced mushrooms in a bowl and cover with the boiled vinegar
Cover the bowl with cling film and leave to cool
Take the cabbage and remove the outer leaves and the core
Finely slice the cabbage and reserve in the fridge till needed
Take the beet root and remove the core and skin
Once the beet root is clean cut into as finer matchstick as possible, reserve
Clean the spinach and leave to dry
Once all the preparation is done the salad will be very easy to assemble
Place the cabbage in a mixing bowl and crush with your hands
Add to the bowl the spinach and the beet root
Add the pickled mushrooms and the goat cheese crumbled
Drizzle with the olive oil and season with salt and pepper
Serve immediately