Vegetable Salad Recipe
The name of the salad speaks for itself. This salad will take its rightful place on your dining table.Season the salad, add a pinch of the spice mixture and mix. Add salt to taste.
During the non-fasting period, you can add 2 hard-boiled and grated eggs to the salad, which will give the salad additional tenderness. Before serving, let the salad stand in the cold for about an hour.
Servings 6
Cook Time 30 minutes
Ingredients
- 1 piece Radish
- 1 piece Apple
- 1 piece Cucumber
- 2 pieces Tomato
- 1 piece Bulgarian pepper
- Olive oil to taste
- 2 teaspoons Mustard
- Brown sugar to taste
- Salt to taste
Instructions
- Grate the radish on a Korean grater.
- Grate a fresh cucumber on a Korean grater. Drain off excess moisture.
- Remove the seeds and excess moisture from the tomato. Slices of tomatoes, diced.
- Cut the bell pepper into strips.
- Peel the apple, remove the core and seeds and grate on a Korean grater.
- Mix the ingredients in a bowl, add French mustard, salt and sugar to taste. Season the salad with olive oil.
- Ready.