Salads and coleslaws as a side dish

Sauerkraut is a rich source of vitamin C and probiotics, supporting immune and digestive health. It also has anti-inflammatory and antioxidant properties.

Pickled beets are a rich source of fiber, vitamin C, and minerals such as iron and potassium. They help regulate digestion, support heart and circulatory health, and may have a positive impact on cholesterol levels.

Kimchi is a Korean dish made from fermented cabbage and various vegetables, often seasoned with spicy ingredients like garlic, ginger, and chili peppers. It is rich in vitamins, minerals, and probiotics, supporting digestive, immune system health, and regulating cholesterol levels.

1 head of red cabbage, about 400g, 2 carrots, 2 beets, 1 apple, 3 tablespoons of chopped parsley, lemon juice, and olive oil

1 small head of white cabbage, 2 carrots, 1 small onion, 1 teaspoon of salt, dressing: 4 tablespoons of mayonnaise, 1/3 cup of milk, 2 tablespoons of wine vinegar, 1 teaspoon of grated horseradish, 2 teaspoons of sugar

500g potatoes, 1 bunch of radishes, 1 can of peas, 1 garlic clove, 1/3 bunch of dill, 3 tablespoons of mayonnaise, salt, and pepper

500g watermelon, 150g feta, 1 small red onion, 1 cucumber, 3-4 leaves of romaine lettuce, 100g black olives, 1 tablespoon of olive oil, 1 teaspoon of balsamic vinegar, white pepper, 1 handful of fresh herbs (mint, oregano, lemon balm)

300g new potatoes, 200g chanterelle mushrooms, 2 tablespoons olive oil, 2 handfuls of spinach leaves, a bunch of parsley, sauce: 100ml natural yogurt, a few drops of lemon juice, 1 garlic clove, salt, and pepper
Parboil the potatoes for 10 minutes, transfer to a baking dish, and roast with the chanterelles for 20 minutes at 220°C. Serve with the sauce and fresh leaves.

500g carrots, 1/2 garlic onion, 1 tablespoon of coarsely grated Parmesan, a few sprigs of parsley, dressing: 2 tablespoons of olive oil, 1 tablespoon of vinegar, 1 garlic clove, salt, pepper, ground paprika, ground coriander

2 kohlrabi, 1 large tart apple, 1 tablespoon of chopped parsley, dressing: 2 tablespoons of natural yogurt, 1 tablespoon of vinegar, 1 teaspoon of honey, salt, white pepper