Vinaigrette with fresh cabbage and cucumber
Composition / ingredients
12
servings:
Step-by-step cooking
Step 1:
Chop the cabbage as thinly as possible.
Step 2:
Salt it to taste, add 2 times more granulated sugar than salt and start jamming it until the juice appears
Step 3:
Squeeze lemon juice
Step 4:
Finely chop onions, boiled carrots into cubes
Step 5:
Boiled potatoes are also cut into cubes
Step 6:
Take a cucumber and cut it into strips as thinly as possible
Step 7:
Transfer to the total mass and pour unrefined vegetable oil to taste or by eye, about 3 tablespoons.
Step 8:
Now add the boiled beets cut into cubes so that the salad does not turn too red.
Step 9:
Mix everything.We put it in a beautiful salad bowl.Bon appetit!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Fresh cucumbers - 15 kcal/100g
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
