Vinegret with fresh cabbage and cucumber
Description
A simple dish to prepare. Beetroot and other vegetables are dressed with vegetable oil so that the vegetables don't become too stained by beet juice. With this dressing, the vinaigrette will always look shiny, as if just drizzled with oil. If desired, you can add canned peas, and for spiciness—mustard or horseradish. Serve chilled.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making a vinaigrette with fresh cabbage and cucumber. Remove the outer leaves from the cabbage, wash the vegetables, and let them dry.
- 2
Step 2
Shred the cabbage into thin strips and place it in a bowl. Salt the cabbage, add sugar and lemon juice. Knead the cabbage with your hands.
- 3
Step 3
Cut the boiled carrots into small cubes and add to the cabbage.
- 4
Step 4
Cut the boiled potatoes into cubes, like the carrots, and add to the vegetables.
- 5
Step 5
Cut off the ends of the fresh cucumber, slice it into thin strips, and add to a bowl.
- 6
Step 6
Pour 2/3 of the vegetable oil into a bowl and mix.
- 7
Step 7
Finely chop the herbs and add them to the vinaigrette, mix well.
- 8
Step 8
Peel the boiled beet and cut it into cubes, like the carrots and potatoes. Mix the beet with the remaining vegetable oil in another bowl.
- 9
Step 9
Combine the beet with the remaining vegetables, season to taste with salt and sugar, and serve.
- 10
Step 10
The salad is ready.