•  
  •  
  •  
  •  
  •  
  •  

Print Recipe
Vegetable Salad Recipe
Fresh cabbage, carrots and beans decorated with greens. The season is complemented by wonderful pomegranate!
Cook Time 20 minutes
Servings
Ingredients
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Beans pre-boiled or use canned. Wash and dry the beans in a colander. Chop the cabbage. Top with lemon juice, sprinkle with salt and mash properly.
    Beans pre-boiled or use canned. Wash and dry the beans in a colander.
Chop the cabbage. Top with lemon juice, sprinkle with salt and mash properly.
  2. Peel and grate the carrots. Add to cabbage.
    Peel and grate the carrots. Add to cabbage.
  3. Add beans to carrots and cabbage.
    Add beans to carrots and cabbage.
  4. Washed and dried greens (parsley / dill / onion) finely chop. Add to the remaining ingredients.
    Washed and dried greens (parsley / dill / onion) finely chop. Add to the remaining ingredients.
  5. Mix everything and let stand for 20-40 minutes to fresh vegetables exchanged juice.
    Mix everything and let stand for 20-40 minutes to fresh vegetables exchanged juice.
  6. Season the salad to your taste: vegetable oil, mayonnaise, etc. I love and absolutely without refueling, if you add grenades.
    Season the salad to your taste: vegetable oil, mayonnaise, etc.
I love and absolutely without refueling, if you add grenades.

  •  
  •  
  •  
  •  
  •  
  •  

Leave a Reply

Your email address will not be published. Required fields are marked *