Spring salad in Japanese

Description

Here until spring and survived! Already there were fresh spring vegetables: cabbage, radishes, cucumbers. Offer a salad of lightly pickled fresh vegetables for a traditional Japanese Breakfast. Difficulties in the preparation, not the ingredients are simple and familiar, available. A slightly different cooking technique, Japanese. Bright, fresh, pickled salad is perfect for dishes of poultry and meat, goes well with simple side dishes, rice or potatoes.

Ingredients

Cabbage

300 g
Radishes

3 piece
Cucumber

1 piece
Vinegar

25 ml
Salt

1 Tbsp
Sugar

1 tsp
Dill

1 coup
Vegetable oil

3 tsp

Cooking

The components of the salad are all too familiar. The only hitch: in the Japanese version use herbs, which is called shiso, but I used a simple dill and favorite, because this is shiso, alas, does not grow with us everywhere, and the dill goes well with cabbage, and cucumber. We assume that we have a Japanese salad with the Russian "spirit."

The main effect in the preparation of any salad is slicing. And we cut the cabbage in thin strips or small squares

Grate on special grater (or cut into pens) radishes and cucumbers very thin slices

In a saucepan put a large colander and spread half of the sliced cabbage, sprinkle cabbage with salt, about 1/4 tablespoon.

On a layer of cabbage, spread the radish. Again sprinkle salt - 1/4 tbsp

Radish spread on cucumbers and sprinkle with salt

All covered with a layer of cabbage and pour rest of salt. Vegetables do not crumple and not sealing. Leave the vegetables for 20 minutes to proselytise and go limp.

Rinse the vegetables under cold running water and then gently squeeze.

Finely chop the dill. In a bowl, mix the vinegar and sugar, or powdered sugar.

Spread the vegetables in a salad bowl and pour dressing, mix and leave for 10 minutes to slightly promarinovatsya. When serving, pour each serving of salad with a small amount of favorite oil. Bon appetit!

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