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.
Servings
1
Cook Time
15minutes
Servings
1
Cook Time
15minutes
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.
  2. Rinse the cabbage with water and finely chop it. Mix soy sauce with vinegar and sugar. The resulting mixture is stuffed with cabbage and thoroughly rubbed with hands. Leave it for the time of salad preparation.
  3. Wash the fresh cucumber and cut it into thin slices.
  4. Put the potatoes on a plate, and put the cucumber circles around it. Put the cabbage on top of the cucumber. Sprinkle greens on top of the salad to taste, I have dill.
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