Vinegret with fresh cabbage
Description
As I mentioned earlier, this fresh cabbage vinaigrette recipe is perfect for summer, when fresh vegetables are abundant. In my opinion, this salad is a great alternative to the classic version, especially when sauerkraut is not available. Considering that I only trust homegrown cabbage and find it quite difficult to find good quality cabbage when buying from street vendors (not to mention store-bought), this simple fresh cabbage vinaigrette is a real lifesaver for me. And for those who love vinaigrette specifically for the tanginess provided by sauerkraut, I assure you that a small piece of lime handles this job just as well. Overall, this recipe results in a very tasty, light and fresh salad that everyone will enjoy—even children. Be sure to try it; I'm certain you won't regret it.
Instructions
- 1
Step 1
First of all, we obviously need to boil the vegetables. So wash them, place in a pot, and cover with water. Put on the stove and cook until done. You can boil all the vegetables in one pot, but I usually cook the beet separately, as it requires a longer cooking time than the other vegetables.
- 2
Step 2
While our vegetables are boiling on the stove, we chop fresh cabbage, salt it, and slightly squeeze it by hand to release its juice.
- 3
Step 3
When the potatoes and carrots are ready, remove them from the pot and let them cool. Then chop them, along with the onion, into small cubes.
- 4
Step 4
We peel the cooked and cooled beetroot and cut it into cubes as well. Drizzle with a small amount of olive oil and mix. This little trick helps all the ingredients retain their color when combined.
- 5
Step 5
Drain excess liquid from the sliced cabbage and transfer it to a deep bowl. Add the remaining ingredients to the cabbage and mix everything thoroughly.
- 6
Step 6
Now add the juice of half a lime (you can use lemon) to the vinaigrette and mix thoroughly. Taste and add salt if needed. Our vinaigrette is now ready, and we can proceed to enjoy it. Enjoy your meal!