Vinegret with fresh cucumber
Description
Perfect for everyday meals. One of the many advantages of the summer season is that we can enjoy an abundance of fresh fruits and vegetables. This is the time when we should stock up and consume as many vitamins and beneficial nutrients as possible, which we will greatly miss during the winter months. Therefore, feel free to make small changes to classic recipes of our favorite dishes by adding fresh fruits and vegetables, exactly as we've done in this wonderful and simple recipe for a fresh cucumber vinaigrette. Indeed, why not add a touch of freshness and vitamins to this beloved salad? We can save the sauerkraut and pickled cucumbers for winter. Let's do just that. Now I'll tell you how to make a fresh cucumber vinaigrette—a very healthy and tasty salad that will perfectly complement your daily diet. Garnish, if desired, and serve.
Instructions
- 1
Step 1
First of all, of course, you need to boil the vegetables. So place the beet, potatoes, and carrots into a pot, set it on the stove, and cook until fully done. By the way, beets are among the foods that hardly lose their beneficial properties after heat treatment, so cooked beets are just as healthy as raw ones.
- 2
Step 2
When the vegetables are ready, we need to cool them down. Then peel the beet and cut it into small cubes.
- 3
Step 3
We also cut the potatoes into cubes with sides of 1-1.5 centimeters.
- 4
Step 4
Do the same with the carrot.
- 5
Step 5
Now it's time for fresh vegetables: finely chop the cabbage.
- 6
Step 6
Finely chop the onion, sorrel, and fresh green onion.
- 7
Step 7
Cut the fresh cucumber into small cubes.
- 8
Step 8
Now combine all ingredients in a bowl, add the juice of half a lemon, oil, soy sauce to taste, season with salt and pepper. Then mix everything thoroughly—our vinaigrette is ready. Serve it on plates, garnish with fresh herb leaves and lemon slices.