Description
Spring is a time when the crisp winter sauerkraut over or precise, and pickles just tired. The shops are full of tomatoes and cucumbers, but... Kind and fresh and beautiful, but some "no&am p;quot; like plastic. This simple salad is very we like it in the spring. One serving ends, immediately do the following. Good and snacks and as a garnish. The salad is similar to cabbage quick-cooking, but it's not just cabbage with additives, it's a salad. Try and not be angry, if this salad will seem banal, it is very tasty.
Ingredients
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Cabbage
500 g
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Onion
2 piece
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Carrots
1 piece
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Pepper
1 piece
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Vegetable oil
100 ml
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Salt
1 tsp
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Sugar
100 g
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Vinegar
150 ml
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Greens
Cooking
Vegetables the most common. You can use the young cabbage, and it is possible and old, white and dense. For one, it takes me a quarter of a medium cabbage, ~ 500-600 g. the Amount of onions and carrots depends on your taste, as well as the amount of salt: 1 to 2 teaspoons. The amount of sugar to reduce not suggest, the beauty of a salad is in its sweetness.
The main condition for the preparation of salad is to slice the vegetables as thin as possible. The cabbage, I rubbed on a special grater, it turns out very thin strips. But you can slice by hand if you try.
Carrots grate on medium grater.
Cut onion into thin half rings, sweet pepper - thin strips.
Put the vegetables in a large pot. If the cabbage is very solid, you can sprinkle it with a pinch of salt and lightly (!) mash. Young sprouts mashing is not necessary. Vegetables mix thoroughly until evenly distributed. I do it by hand.
Put vegetables in a jar, a bowl, a small saucepan and gently and press it.
Now prepare the marinade. If you notice in the marinade, no water. Vinegar I have 5%, so I pour half a Cup of vinegar and dilute it with boiled water to 3/4 Cup. You can use fresh lemon juice to taste, citric acid, berry vinegar, as you wish.
All the ingredients of the marinade: sugar, salt, vegetable oil, vinegar, put into a saucepan and put on medium heat. Heat, stirring until boiling and complete dissolution of the salt-sugar. Pour the boiling marinade vegetables. Put on top of a plate. "Forget" about the salad in a period from 12 hours to days. I usually make a salad in the evening for lunch the next day. The rest of the salad perfectly stored in the refrigerator for 2-3 days.
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