Vinaigrette with fresh cabbage is an unusual, but familiar dish. A lot of vinaigrette recipes sometimes make us wonder what the salad will taste like. Vinaigrette can be prepared according to the classic recipe using sauerkraut, or you can add herring, canned peas or fresh cabbage. Today’s cooking option involves the use of not sauerkraut, but fresh. Regular white cabbage will complement the dish and make it easy to prepare.
Ingredients:
- White cabbage (fresh) – 200 g.
- Pickled cucumbers – 100 g.
- Potato – 100 g.
- Beets – 100 g.
- Carrots – 80 g.
- Canned peas – 80 g.
- Unrefined vegetable oil – 2-3 tbsp. l.
- Salt – to taste.
Cooking:
1. Wash root crops – potatoes, carrots and beets. Place vegetables in a saucepan and cover with cold water. Put on fire and cook until d1. The potatoes will be ready in 15-20 minutes, and the beets will need to be cooked twice as long. Cool cooked vegetables.
2. Peel the vegetables, they are ready for making vinaigrette.
3. Cut the boiled potatoes into medium-sized cubes.
Chop all the vegetables for the vinaigrette about the same to make the salad look prettier.
4. Cut into medium cubes and carrots with beets.
5. Finely chop fresh cabbage, chop with a knife or grate on a special shredder, then lightly crush with your hands to make it softer.
6. Dice pickled cucumbers for vinaigrette.
7. Fold the chopped ingredients into a deep container, add canned peas there, you must first drain the entire marinade from it.
8. Salt the vinaigrette and pour over with fragrant unrefined oil, mix and try – is there enough. The main thing is not to overdo it with salt.
9. Put the finished vinaigrette in the refrigerator for 15-20 minutes, let the salad infuse, and pickle the fresh cabbage a little. You will get a very tasty quick vinaigrette. You won’t have to wait long to pickle cabbage. Serve the finished dish to the table.
Enjoy your meal!