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 white cabbage with water and finely chop it. Mix soy sauce with vinegar and sugar. The resulting mixture is poured over the cabbage and thoroughly rubbed with your hands. We leave it for making salad.
  3. Wash the fresh cucumber and cut into thin slices.
  4. Put the potatoes on a plate and place the cucumber slices around. Put the cucumber on top of the cabbage. Sprinkle the salad on top with herbs to taste, I have dill.
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