Salad
Description
A simple dish to prepare. No matter what it's called, it's actually very tasty and convenient, if you can say that about a salad. The thing is, it stores excellently in the marinade in the refrigerator for a long time, becoming even more flavorful and richer. When you have little time for cooking, you can make a whole pot and not worry all week about what to serve with meatballs or fried fish. Moreover, it's completely ready to eat—no need to add dressing, as the salad already contains sunflower oil. You can just add some finely chopped fresh herbs, and it's ready. Give it a try. Serve chilled.
Instructions
- 1
Step 1
Prepare the necessary ingredients, peel the onion, carrots, and beet. Wash the cabbage and apple. Parsley will only be used to garnish the salad. Let's get started!
- 2
Step 2
Shred the cabbage finely and slice the onion into half-rings. Place into a large bowl or pot.
- 3
Step 3
Grate the beet, carrot, and apple on a coarse grater.
- 4
Step 4
To preserve the color of the cabbage, immediately drizzle the beet with sunflower oil. Sprinkle the apple with vinegar. Mix the salad well. Boil water with sugar and salt. Pour the marinade over the salad. Mix again. Cover with a plate, place a weight on top, cool, and refrigerate for 24 hours.
- 5
Step 5
The salad is ready, the amount of brine increases slightly due to the vegetable juice. Mix the salad and taste it. It should be stored in the marinade in the refrigerator.
- 6
Step 6
Can be served at the table.