Vegetable Salad Recipe
At the end of winter, when the preparations are finished, and fresh vegetables are not very available yet, this salad is just a godsend. Low-calorie and very healthy. But the most important thing is that it is very tasty!
Servings
4
Cook Time
10minutes
Servings
4
Cook Time
10minutes
Ingredients
Instructions
  1. Ingredients that we will need:
  2. Broccoli can be disassembled into inflorescences.
  3. Do not throw away the stalk, but cut it 0.4-0.5 cm thick.Cook for about 2 minutes in a small amount of salted water (2 fingers above the stem). Reduce the heat. Add broccoli inflorescences here (they are steamed). You don’t need to add water. After 2 minutes, remove from the heat.
  4. Grate raw carrots on a coarse grater. Cut the onion into half rings or quarter rings. Cut the garlic into thin slices. Finely chop the parsley and dill. If there is basil, add a few sprigs. I had a dry one, added 1 tsp. Mix everything, add the marinade: honey, vinegar, olive oil, mix again.
  5. Still warm, put on the cabbage with the rest of the ingredients, mix and let cool completely. If desired, add a fresh cucumber. If there is not enough salt, add it. We send it to the refrigerator for a couple of hours. I admit that the salad was in my refrigerator for no more than half an hour. I started eating it earlier. Enjoy your meal! Don’t judge strictly, this is my first recipe here. And it was created, as they say, on the go.
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