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Print Recipe
Spicy Vegetable Salad Recipe
Bright, light, healthy salad with spicy dressing-a good garnish for meat and fish. Not only tasty, but also useful.
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Chop the Chinese cabbage and lettuce.
    Chop the Chinese cabbage and lettuce.
  2. Zucchini and carrots cut into semicircles.
    Zucchini and carrots cut into semicircles.
  3. On a hot frying pan (grease with vegetable oil) fry first finely chopped onions, then carrots and squash, lightly salt, pepper, add dried Basil. Vegetables should remain crispy, cool.
    On a hot frying pan (grease with vegetable oil) fry first finely chopped onions, then carrots and squash, lightly salt, pepper, add dried Basil. Vegetables should remain crispy, cool.
  4. While the fried vegetables cool down, cut the other components of the salad. Tomato and cucumber-slices, pepper-straws, green onions and dill chop.
    While the fried vegetables cool down, cut the other components of the salad. Tomato and cucumber-slices, pepper-straws, green onions and dill chop.
  5. From lemon squeeze out juice, he will need for refueling.
    From lemon squeeze out juice, he will need for refueling.
  6. Prepare salad dressing: mix vegetable oil, soy sauce and lemon juice.
    Prepare salad dressing: mix vegetable oil, soy sauce and lemon juice.
  7. All vegetables mix.
    All vegetables mix.
  8. Pour the salad dressing. Can not be added to the salad, and take along a picnic finished dressing and then watered.
    Pour the salad dressing. Can not be added to the salad, and take along a picnic finished dressing and then watered.
  9. Ready salad take with you on a picnic.
    Ready salad take with you on a picnic.

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