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 Crispy Salad with Lemon Sour Cream Recipe
Salad of crispy vegetables with apple, peas and refreshing sour cream and lemon dressing. Very easy to prepare.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Russian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Dressing
Salad
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Russian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Dressing
Salad
Instructions
  1. For dressing, add the juice and lemon zest to the sour cream, as well as a little salt and mix.
    For dressing, add the juice and lemon zest to the sour cream, as well as a little salt and mix.
  2. Cut 4 leaves of Peking cabbage into small squares.
    Cut 4 leaves of Peking cabbage into small squares.
  3. Cut the apple and radish into slices. If you are preparing a salad in advance, then sprinkle the apples with lemon juice so that they do not darken.
    Cut the apple and radish into slices. If you are preparing a salad in advance, then sprinkle the apples with lemon juice so that they do not darken.
  4. Mix Peking cabbage, radish, apple in a salad bowl, add chopped parsley and green peas. Net weight of a can of peas is 310 g.
    Mix Peking cabbage, radish, apple in a salad bowl, add chopped parsley and green peas. Net weight of a can of peas is 310 g.
  5. Add the dressing to the salad and mix. Salad without dressing can be stored in a closed container in the refrigerator for about a day. Season just before serving. The filling can be safely stored in the refrigerator in a closed jar for 2-3 days.
    Add the dressing to the salad and mix. Salad without dressing can be stored in a closed container in the refrigerator for about a day. Season just before serving. The filling can be safely stored in the refrigerator in a closed jar for 2-3 days.
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