ingredients

250 g cooked beetroot
150 g of Brussels sprouts
150 g of small carrots
150 g drained with canned crab legs
1 beautiful garlic clove
2 tbsp. to s. of walnut oil
Black pepper from the mill

Equipment

2 small pans
1 garlic press
1 small bowl

Steps

Step 1

Prepare the sauce: press the garlic into the bowl. Add the oil, 1 tbsp. to s. water, pepper generously with the black pepper of the mill, beat, cover, let marinate at room temperature.

2nd step

Cook: cook cabbages 8 minutes in salted boiling water. At the same time, scrape, cut the carrots into sticks, cook them for 5 minutes in salted boiling water: keep them crunchy. Drain everything. Cut the cabbage in 2.

Step 3

Assemble: drain the crab well; pull on the cartilages of each leg to remove them. Mingle in a nice dish cabbage, carrots, split beet and crab cut into large slices. Sprinkle with the sauce. Mix briefly.

tips

Save time with 150 g frozen cabbage, already cleaned: immerse them still frozen in boiling salted water and cook 10 min in all.