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Print Recipe
Vegetable Salad "Spring" Recipe
I want to offer a variant of 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 boiled potatoes and cut into strips or cubes. In a separate bowl, salt potatoes to taste and pour vegetable oil. Stir with a spoon so that the oil is evenly distributed over the potatoes.
    Peel boiled potatoes and cut into strips or cubes. In a separate bowl, salt potatoes to taste and pour vegetable oil. Stir with a spoon so that the oil is evenly distributed over the potatoes.
  2. Rinse the white cabbage with water and finely chop. Mix soy sauce with vinegar and sugar. The resulting mixture is poured cabbage and thoroughly rubbed with hands. We leave it for the preparation of the salad.
    Rinse the white cabbage with water and finely chop. Mix soy sauce with vinegar and sugar. The resulting mixture is poured cabbage and thoroughly rubbed with hands. We leave it for the preparation of the salad.
  3. Fresh cucumber wash and cut into thin slices.
    Fresh cucumber wash and cut into thin slices.
  4. Put potatoes on a plate and put around slices of cucumber. Put cucumber on top of cabbage. On top of the salad to taste and sprinkle with herbs, I have dill.
    Put potatoes on a plate and put around slices of cucumber. Put cucumber on top of cabbage. On top of the salad to taste and sprinkle with herbs, I have dill.

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