Description
If You still have stocks sour cabbage, you can cook juicy, crunchy salad. Do not forget to use add, and seaweed!
Ingredients
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Sauerkraut
1 cup
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Pepper
1 piece
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Red sweet pepper
1 piece
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Sea Kale
2 Tbsp
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Carrots
1 piece
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Cabbage
2 handful
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Cranberry
2 Tbsp
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Green peas
0.5 can
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Red onion
0.25 piece
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Green onions
1 handful
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Vegetable oil
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Salt
Cooking
Let's start with the seaweed if it is dried. To asperity boiling water and cover for 5 minutes.
Then pour water through a sieve.
Green pepper small (or half large) remove seeds.
Slice.
I had the red pepper home pickling. Choose from the brine.
Cut into strips.
Carrots coarsely grate.
Sauerkraut squeeze from the brine. I have cabbage with caraway.
Cabbage to chop. The amount of something like pickled.
Pour it to the sauerkraut and carrots.
Add the peppers, a little red onion.
Pressed seaweed.
A handful of dried cranberries (it is relevant not only in baking, in salads not just tested).
Complete canned peas, salt.
Refillable oil Oleina.
Stir and give it brew for salad.
When serving, sprinkle with green onions.
Who does not fast, served salad baked chicken: http://www.povarenok .ru/recipes/show/125 442/
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