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Print Recipe
Vegetable Salad "Spring" Recipe
I want to offer a variant of a lean salad, in which potatoes are perfectly combined with vegetable oil, and cabbage with spices and fresh cucumber. Light and nutritious salad.
Cook Time 15 minutes
Servings
Ingredients
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Peel the boiled potatoes and cut them into strips or cubes. In a separate bowl, salt the potatoes to taste and pour vegetable oil. Stir with a spoon so that the oil is evenly distributed over the potatoes.
    Peel the boiled potatoes and cut them into strips or cubes. In a separate bowl, salt the potatoes to taste and pour vegetable oil. Stir with a spoon so that the oil is evenly distributed over the potatoes.
  2. Rinse the cabbage with water and finely chop it. Mix soy sauce with vinegar and sugar. The resulting mixture is filled with cabbage and carefully rubbed with your hands. Leave it for the time of preparing the salad.
    Rinse the cabbage with water and finely chop it. Mix soy sauce with vinegar and sugar. The resulting mixture is filled with cabbage and carefully rubbed with your hands. Leave it for the time of preparing the salad.
  3. Wash the fresh cucumber and cut it into thin slices.
    Wash the fresh cucumber and cut it into thin slices.
  4. Put the potatoes on a plate, and put cucumber circles around them. Put the cabbage on top of the cucumber. On top of the salad to taste, sprinkle with herbs, I have dill.
    Put the potatoes on a plate, and put cucumber circles around them. Put the cabbage on top of the cucumber. On top of the salad to taste, sprinkle with herbs, I have dill.

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