Red cabbage salad with vegetables and green peas
Composition / ingredients
4
servings:
Step-by-step cooking
Step 1:
First wash all the vegetables and herbs. Cut the cabbage thinly. Grind with 0.5 tea.s. sugar and 0.5 tea.s. salt.
Step 2:
Thinly pickle cucumber. I had a length of 10-15 cm .
Step 3:
We cut Bulgarian pepper into strips.
Step 4:
Cut the tomato into large slices.
Step 5:
Add finely chopped greens.
Step 6:
We filter 2 tables from the liquid.L. canned green peas and add to the vegetables.
Step 7:
Pour the remaining 0.5 teaspoons of salt, pour 2 tablespoons of vegetable oil. Mix it up. We transfer it to a salad bowl or lay it out in portions. We serve it with meat dishes.
Take salt and vegetable oil according to your taste.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Fresh cucumbers - 15 kcal/100g
- Sweet pepper - 27 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Red cabbage - 27 kcal/100g
- Frozen red cabbage in a package - 24 kcal/100g
- Fresh green peas - 280 kcal/100g
- Canned green peas - 55 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
