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Crispy vegetable salad

    

Traditional summer vegetable salad of early cabbage, young carrots, cucumbers, tomatoes and young onions, in a sweet-sour pickle. The salad is suitable for many meat dishes.

Cook

No. of servings

6

Ready in

35 min.

Difficulty

medium

 

 

carrots3.5oz100grams
early white cabbage1.1lb500grams
garden cucumber1.1lb500grams
lemon-
lime-
salt1tsp1teaspoon
spring onion4pcs4pieces
sugar cane2tbsp2tablespoon
tomatoes12.25oz350grams
vinegar-
water1.3cup300milliliters

1. 

early white cabbage 1.1 lb (500 g)  garden cucumber 1.1 lb (500 g)  tomatoes 12.25 oz (350 g)  spring onion 4 pcs  carrots 3.5 oz (100 g)

Clean the cabbage and wash it under water. Let it drip. Wash the cucumber, do not peel it and cut into quarters lengthwise. Wash the tomatoes and cut into quarters. Clean and wash the onion. Peel the carrot and wash it. All vegetables, except carrots and onions grate in a food processor on a program for thin grating of cabbage. Cut the cabbage into smaller pieces, grate ...

2. 

salt 1 tsp

... and put it in a deep bowl. Salt and let it rest for a while. Then squeeze it easily.

3. 

Grate the carrots coarsely and add to the cabbage.

4. 

Grate the cucumber into a thin slices.

5. 

Together with the sliced tomatoes, put them in a bowl to the vegetables. Cut the onion finely into rings and add to the salad too.

6. 

water 1.3 cup (300 ml)  sugar cane 2 tbsp

Dissolve sugar in water ...

7. 

lemon  lime  vinegar

... and add lemon juice, lime juice or vinegar.

8. 

Pour the pickle into the salad and mix. You can sweeten, acidify or salt as you like. Let the salad rest in the fridge for an hour and serve.

Bon appetit!

 

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