½ Medium Cabbage
1 Medium Carrot
50ml of Olive Oil
1 Teaspoon of Salt
1 Generous Pinch of Black Pepper
1 Pinch of Sugar
1 Cup of Cooked Kidney Beans (240ml Cup)
Parsley to Taste
Start by chopping the cabbage into thin strips; after that, add one pinch of salt, rub it on the cabbage and let it rest for 10 minutes.
Meanwhile, grate the beetroot using the large holes in the grater and set aside.
Also grated the peeled carrot.
Cut the onion in half then cut the halves into thin strips.
Once you’ve done that, in a bowl, add the olive oil, the lime juice, the salt, the black pepper and the sugar, mix well until combined.
After that, transfer the beetroot to a large bowl or serving dish, add the cabbage, the carrot, the cooked kidney beans, the onion, parsley to taste, and the dressing we prepared, mix all the ingredients very well.