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Vegetable Salad Recipe
Fresh cabbage, carrots and beans are decorated with greens. The season is complemented by a wonderful pomegranate!
Cook Time 20 minutes
Servings
Ingredients
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Beans are pre-boiled or canned. Rinse the beans and dry them in a colander. Chop the cabbage. Sprinkle lemon juice on top, sprinkle with salt and mash well.
    Beans are pre-boiled or canned. Rinse the beans and dry them in a colander.
Chop the cabbage. Sprinkle lemon juice on top, sprinkle with salt and mash well.
  2. Peel the carrots and grate them on a coarse grater. Add to the cabbage.
    Peel the carrots and grate them on a coarse grater. Add to the cabbage.
  3. Add the beans to the carrots and cabbage.
    Add the beans to the carrots and cabbage.
  4. Finely chop the washed and dried herbs (parsley / dill / onion). Add to the rest of the ingredients.
    Finely chop the washed and dried herbs (parsley / dill / onion). Add to the rest of the ingredients.
  5. Mix everything and let it stand for 20-40 minutes so that fresh vegetables release juice.
    Mix everything and let it stand for 20-40 minutes so that fresh vegetables release juice.
  6. Season the salad according to your taste: vegetable oil, mayonnaise, etc. I like it without refueling at all, if you add grenades.
    Season the salad according to your taste: vegetable oil, mayonnaise, etc.
I like it without refueling at all, if you add grenades.
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