Description
In our family zucchini this summer - a seasonal favorite! Once did not cook it! And baked, and fried, and cooked soup, and rolled up in jars for the winter))) today we have on the menu - squash salad! Easy to prepare, fresh, flavorful dressing!
Ingredients
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Zucchini
200 g
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Cabbage
200 g
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Green peas
70 g
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Dill
0.5 coup
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Green onions
2 piece
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Lemon
0.5 piece
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Vegetable oil
3 Tbsp
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Mustard
1 Tbsp
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Salt
-
Allspice
Cooking
Zucchini wash, peel and cut into strips. From the lemon halves to squeeze the juice (1 teaspoon juice to leave for refueling). Sprinkle sliced zucchini with lemon juice and leave to marinate for 10 minutes.
Cabbage shinkuem. Add a pinch of salt and a little crush hands.
Dill and green onions finely chop.
In a bowl, combine the zucchini, cabbage, green peas (if peas are frozen, pre-thaw), dill and green onions. Mix a dressing of vegetable oil, 1 tbsp Dijon mustard and 1 tsp lemon juice. Dressed salad, stir add pepper to taste.
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