Vegetable Salad in Marinade Recipe
In spring, there comes a time when crispy winter sauerkraut ends or peroxides, and pickles just get bored. The stores are full of tomatoes and cucumbers, but… It seems both fresh and beautiful, but there is no “no”, as if it is plastic. We really like this simple salad in the spring. One portion ends, immediately prepare the next. It is good as a snack and as a side dish. Salad, of course, looks like instant cabbage, but it’s not just cabbage with additives, it’s a salad. Try it and don’t get angry if this salad seems banal to you, it’s very tasty.
Servings
4
Cook Time
30minutes
Servings
4
Cook Time
30minutes
Ingredients
Instructions
  1. Vegetables are the most common. You can use young cabbage, or you can use old, white and dense. For one, it takes me a quarter of a medium-sized cabbage, ~ 500-600 g. The amount of onions and carrots depends on your taste, as well as on the amount of salt: 1-2 teaspoons. I do not advise reducing the amount of sugar, the beauty of the salad is in its sweetness.
  2. The main condition for making a salad is to slice the vegetables as thinly as possible. I rub the cabbage on a special grater, it turns out a very thin straw. But you can slice by hand if you try.
  3. Grate the carrots on a medium grater.
  4. Cut the onion into thin half rings, sweet pepper into thin strips.
  5. Transfer the vegetables to a large saucepan. If the cabbage is very hard, you can sprinkle it with a pinch of salt and lightly (!) crumple. Young cabbage does not need to be crushed. Mix the vegetables thoroughly so that they are evenly distributed. I do it manually.
  6. Transfer the vegetables to a jar, bowl, small saucepan and lightly tamp.
  7. Now prepare the marinade. If you notice, there is no water in the marinade. I have 5% vinegar, so I pour half a cup 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 if desired.
  8. Put all the ingredients for the marinade: sugar, salt, vegetable oil, vinegar in a saucepan and put on medium heat. Heat, stirring, until boiling and complete dissolution of salt-sugar. Pour boiling marinade over the vegetables. Place 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 is perfectly stored in the refrigerator for 2-3 days.
  9. Ready!
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