Red Salad

Red Salad - a very light, very summer salad. It can be safely eaten even by dieters. You can twist it into cans for the winter. In general, use this cooking recipe as soon as possible.

The most important thing in this salad is that the Bulgarian pepper should be taken pickled, not fresh. I always use homemade pickled pepper in vegetable oil for it.

Then all the vegetables need to be cut into very thin strips.

First we cut the onion into half rings. Fill it with vinegar and keep it for about ten minutes.

Then chop the cabbage half finely. Sprinkle the cabbage with salt and rub it with your hands.

Pepper is also cut into strips. Drain the vinegar from the onion and mix all the vegetables well.

Red salad should stand for at least one hour.

It is better to fill it with vegetable oil.