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Print Recipe
Vegetable Salad in Marinade Recipe
In the spring there comes a time when the crispy winter sauerkraut is over or peroxide, and pickles just tired. The shops are full of tomatoes and cucumbers, but... Like and fresh, and beautiful, but any "no", as if plastic. This simple salad is very much we like it in the spring. One portion ends, immediately make the next. Good in the form of snacks and as a side dish. Salad, of course, is similar to instant cabbage, but it's not just cabbage with additives, it's a salad. Try it and do not be angry if this salad seems banal to you, it is very tasty.
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Vegetables are the most common. Can be use young such as cabbage, and can be and old, white and dense. For one, it takes me a quarter of a medium cabbage, ~ 500-600 g. the Amount of onions and carrots depends on your taste, as well as the amount of salt: 1 to 2 teaspoons. The amount of sugar to reduce not suggest, the beauty of a salad is in its sweetness.
    Vegetables are the most common. Can be use young such as cabbage, and can be and old, white and dense. For one, it takes me a quarter of a medium cabbage, ~ 500-600 g. the Amount of onions and carrots depends on your taste, as well as the amount of salt: 1 to 2 teaspoons. The amount of sugar to reduce not suggest, the beauty of a salad is in its sweetness.
  2. The main condition for the preparation of salad is to slice the vegetables as thin as possible. Cabbage I RUB on a special grater, it turns out very thin straw. But you can slice by hand if you try.
    The main condition for the preparation of salad is to slice the vegetables as thin as possible. Cabbage I RUB on a special grater, it turns out very thin straw. But you can slice by hand if you try.
  3. Grate the carrots on a medium grater.
    Grate the carrots on a medium grater.
  4. Onions cut into thin half-rings, sweet pepper-thin straw.
    Onions cut into thin half-rings, sweet pepper-thin straw.
  5. Shift the vegetables into a large pot. If the cabbage is very solid, you can sprinkle it with a pinch of salt and lightly (!) crumple. Young cabbage does not need to crumple. Mix the vegetables thoroughly so that they are evenly distributed. I do it by hand.
    Shift the vegetables into a large pot. If the cabbage is very solid, you can sprinkle it with a pinch of salt and lightly (!) crumple. Young cabbage does not need to crumple.
Mix the vegetables thoroughly so that they are evenly distributed. I do it by hand.
  6. Shift the vegetables in a jar, bowl, small saucepan and slightly tamped.
    Shift the vegetables in a jar, bowl, small saucepan and slightly tamped.
  7. Now prepare the marinade. If you notice, there is no water in the marinade. Vinegar I have 5%, so I pour half a glass of vinegar and dilute it with boiled water to 3/4 Cup. You can use fresh lemon juice to taste, citric acid solution, berry vinegar, as you wish.
    Now prepare the marinade. If you notice, there is no water in the marinade.
Vinegar I have 5%, so I pour half a glass of vinegar and dilute it with boiled water to 3/4 Cup. You can use fresh lemon juice to taste, citric acid solution, berry vinegar, as you wish.
  8. All the ingredients of the marinade: sugar, salt, vegetable oil, vinegar, put into a saucepan and put on medium heat. Heat, stirring until boiling and complete dissolution of salt-sugar. Pour the boiling marinade vegetables. Put a small plate on top. "Forget" about the salad for a period of 12 hours to a day. I usually make a salad in the evening for lunch the next day. The rest of the salad perfectly stored in the refrigerator for 2-3 days.
    All the ingredients of the marinade: sugar, salt, vegetable oil, vinegar, put into a saucepan and put on medium heat. Heat, stirring until boiling and complete dissolution of salt-sugar.
Pour the boiling marinade vegetables.
Put a small plate on top.
"Forget" about the salad for a period of 12 hours to a day.
I usually make a salad in the evening for lunch the next day.
The rest of the salad perfectly stored in the refrigerator for 2-3 days.
  9. Ready!
    Ready!

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