Description
Instead of sauerkraut I'm currently in the vinaigrette put fresh cabbage, which is pickled for the night. Cabbage pickled with onions, garlic, bell pepper in balsamic vinegar with sunflower oil. Here's a delicious and unusual salad turned out.
Ingredients
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Cabbage
200 g
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Onion
1 piece
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Carrots
1 piece
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Red sweet pepper
0.25 piece
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Garlic
1 tooth
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Balsamic
1 Tbsp
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Sunflower oil
2 Tbsp
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Sugar
1 tsp
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Salt
0.5 tsp
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Black pepper
0.125 tsp
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Beets
2 piece
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Carrots
1 piece
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Potatoes
2 piece
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Red onion
0.5 piece
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Green peas
5 Tbsp
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Cabbage
100 g
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Sunflower oil
2 Tbsp
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Salt
0.25 tsp
Cooking
Cook beets, carrots and potatoes. Peel and cut arbitrarily. I cut the vegetables finely.
Vegetables put in a bowl, put red onion and green peas. This salad I have today without cucumber.
Add to vegetables pickled cabbage. The cabbage I pickled for the night. Cabbage shredded, put salt and malkai recaptured, that cabbage gave juice. Carrots rubbed on the Korean grater. Put chopped onion, garlic, bell peppers, carrots and poured a marinade of sunflower oil+balsa MIK+sugar+salt+black pepper powder. Shifted in a jar, shut the lid and put it in the fridge. Everything mixed and have added sunflower oil. Salt to taste.
Cover the salad and sent a little stand in the refrigerator.
You can eat.
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