Description
I love vinaigrettes! And I want to retreat from the proven moves! Here is almost all red: cabbage, beets, beans, and if the carrots and potatoes in the end will be painted - no problem! Will be very beautiful and unusual taste: it is fresh cabbage, carrots Korean, and potatoes and beets are especially delicious because we bake. Wow, let's try!
Ingredients
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Garlic
0.5 piece
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Salt
0.5 tsp
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Sugar
1.5 Tbsp
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Coriander
0.25 tsp
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Vinegar
2.5 Tbsp
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Sunflower oil
0.25 cup
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Black pepper
0.5 tsp
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Beets
450 g
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Potatoes
250 g
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Carrots
250 g
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Beans
100 g
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Cabbage, red,
150 g
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Water
700 ml
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Soy sauce
1 Tbsp
Cooking
For this salad you will need the ingredients, requiring considerable time to prepare, so if you pre-cook the beans, cook the vegetables and to cook Korean carrots, will be perfect. Today I cook "from scratch", without preparation. Let's start with beans: if time allows, cook it, then soak 100 grams of beans and leave to swell. You can easily do: to take canned red beans in its own juice, before putting the drain from the jar juice and voila!
Now wash the beets and potatoes, each root wrap in foil and send it into the slow cooker in mode "Baking" for 1 hour. Or for baking use the oven. Potatoes cooked earlier in 40 minutes, so let's get him in the first place. Readiness check vegetables wooden skewers and if included in the easy vegetable, it means it is ready. Beets and potatoes can be boiled in water or steamed, as you like. I believe that when cooked the flavor is better preserved, and the juices don't come out at all.
The beans are soaked, the vegetables are baked, and we proceed to the Korean carrots recipe from Lenochki. It is beautiful, I recommend! http://www.povarenok .ru/recipes/show/219 78/ Tonight, I'll make carrots for salad and more, about the stock, so the photo will be larger. And well, if the carrot is cooked in advance: after standing in the refrigerator overnight, it becomes especially tasty! So, my carrots, cleaned,
RUB on a grater for Korean carrot. Add to carrots, salt and sugar, lightly crumple it
Add to the carrot coriander, black pepper and vinegar, stir
Garlic melechim with chesnokodavilke, full spread in the middle of the bowl with the carrots. And the oil is strongly heated in a frying pan. Hot oil is poured directly into a hill of garlic. Now mix
Carrots should be stored in the fridge for at least 30-60 minutes. Better and longer.
Wash cabbage and cut finely.
Adding 1-2 pinches of salt, pummel cabbage, a little go juice. Then send it in the fridge to rest
Grilled to perfection vegetables expand, let cool.
With beans drain the water for soaking, pour 0.5 liters of clean water and put to boil. Again I use the slow cooker mode "Stew" for 1 hour and 15 minutes. Weld by any convenient method or, again, use canned. The cooled beets and potatoes clean.
Beets grate on "Korean" grater.
On the same grater, grate the potatoes.
Put potatoes in a separate container and add 1 tbsp of sunflower oil.
In a bowl, chosen for mixing the salad, combine cabbage and beets.
Almost everything is ready, the beans a little late, waiting of readiness...
The finished beans recline on a sieve, rinse with boiled cold water, and then connects all the vegetables together. Pour 1 tbsp of soy sauce. Try: we have already used salt, sugar and vinegar, and black pepper, and oil; perhaps just enough. If not, salt-pepper, add vinegar and oil to taste.
If possible, let the salad stand until all of the ingredients to "make friends". And then you can call to the table.
I like this experimental vinaigrette, and you try! I beg to love and favor!
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