The favorite of millions of salad called vinaigrette has many variations.
It is good not only because it contains a lot of vitamins, but also the availability of ingredients.
They can be changed depending on the availability of products, experiment with various gas stations.
All this helps to discover interesting tastes and to enjoy in a new way the original taste of dishes familiar from childhood.
Vinaigrette is appropriate for any feast, whether it is a casual meal, or a festive dinner.
Vinaigrette with cabbage - general principles of preparation
Salad is prepared at any time of the year, but it is especially relevant in the winter, when there is a shortage of fresh vegetables.
Traditionally, the main ingredients of the vinaigrette are potatoes, carrots, beets, pickles, onions and beans.
Raw vegetables can simply be boiled and then peeled. They are baked in the oven in foil or in a culinary sleeve. The cooking temperature is 200 degrees, and the time is a little more than half an hour.
It is customary to cut all products equally and mix thoroughly.
You can add corn, peas, white cabbage and sea cabbage, apples, avocado, smoked and salted fish, and meat to traditional ingredients.
Dress the salad with oil and salt, or prepare a more complex dressing with sugar, mustard, pepper, vinegar and garlic. Lemon juice will also successfully provide sourness in the vinaigrette.
Ready salad is sprinkled with greens, or it is mixed with other ingredients.
Vinaigrette is tasty in the cold.
1. Vinaigrette with sauerkraut and chicken
Hearty and light salad at the same time. Low-fat brisket is in perfect harmony with all vegetables. Dressing with mayonnaise and sour cream decorates the taste of vinaigrette, making it more saturated.
Ingredients:
• 0,300 chicken fillets.
• Three potatoes and carrots.
• One beet is small.
• Two pickles.
• 0.100 kg of sauerkraut.
• Half a glass of sour cream.
• Two tbsp. tablespoons of mayonnaise.
• Kitchen salt.
• Mix of peppers.
Cooking method:
Boil the fillet in slightly salted water. Cool and cut into thin slices.
Cooked and peeled vegetables, pickled cucumbers cut into medium slices.
Transfer all prepared ingredients into a deep bowl.
Cut the sauerkraut with a knife and add to the salad.
Salt and pepper vinaigrette. Season with a mixture of sour cream and mayonnaise. Stir well.
2. Vinaigrette with cabbage "Vitamin"
Such a vitamin salad dressing is prepared simply and does not contain anything other than long-known healthy vegetables. Perfectly complement the meat dish or serve as a delicious dinner.
Ingredients:
• Two potatoes.
• Three carrots.
• Two beets.
• Large onion.
• 0.3 kg of cabbage.
• Four feathers of green onions.
• Two pickled cucumbers.
• A teaspoon of sugar.
• Kitchen salt.
• Vegetable oil.
• Vinegar.
Cooking method:
Cook vegetables, give time to cool. Cut into small pieces. Place in one bowl, pour oil and mix.
Onion cut into half rings, divide into feathers. Add to salad.
Grind cucumbers and green onions.
Cut the cabbage into strips. Mix with sugar, add salt. Pour a tablespoon of vegetable oil and a quarter of a spoon of vinegar. Stir and crush a little.
Combine cucumbers and cabbage with other vegetables. Sprinkle with green onions. Check for salt. To stir thoroughly.
3. Vinaigrette with sauerkraut and avocado
The dish gets its original taste thanks to an avocado. It combines very well with all vegetables and turns ordinary food into a piquant and original one.
Ingredients:
• Beets.
• Carrot.
• 100 grams of sauerkraut.
• Two pickled cucumbers.
• 200 grams of green peas.
• Avocados.
• Bow.
• Lemon zest.
• Olive oil.
• Kitchen salt.
Cooking method:
Bake carrots and beets in the oven. Cut the vegetables into medium cubes and mix in a deep bowl.
Cut pickled cucumbers, onions and avocados smaller. Add to bowl. Add cabbage and peas. A little salt.
Pour a spoonful of olive oil into the salad. Mix well.
Grate lemon zest and decorate the finished dish.
4. Vinaigrette with cabbage "Girlfriend Recipe"
In the salad, instead of peas - corn, and sauerkraut was replaced by fresh. The taste of vinaigrette has changed, but has not become worse. On the contrary: the new components made it brighter and more interesting.
Ingredients:
• Three potatoes.
• Two carrots.
• One large beetroot.
• 0.2 kg of canned corn.
• Three pickled cucumbers.
• A bunch of dill.
• 0.250 kg of fresh cabbage.
• Salt and vegetable oil.
Cooking method:
Boil potatoes, carrots and beets.
After the vegetables have cooled, cut them into small pieces. Grind the cucumbers in the same way.
Set aside beets and season with vegetable oil.
Chop the cabbage, add salt and leave for fifteen minutes. Then squeeze and add to the salad bowl.
Finely chop the dill.
Add to the salad bowl with cabbage all the other ingredients except the beets. Mix the salad.
Check the vinaigrette for salt. Add beets, oil and stir well again.
5. Vinaigrette with sauerkraut and beans
Sauerkraut adds a pleasant sourness to the taste of the vinaigrette, beans give the dish satiety and nutrition.
Ingredients:
• Three small beets and carrots.
• Four potatoes.
• 400 grams of sauerkraut.
• 300 grams of white small beans.
• Vegetable oil.
• Kitchen salt.
Cooking method:
We start to prepare the dish in advance: we soak the beans in water. After a few hours, cook until tender. Drain the water from the beans, throwing it in a colander. Pour into a deep bowl.
Simultaneously boil water in another pan, load thoroughly washed vegetables and cook them until soft.
Vegetables should cool slightly. We clean and cut them into small cubes.
We shift the vegetables into a saucepan with beans and add sauerkraut.
Salt to taste and stir. Pour the butter and stir very carefully again.
Pour the finished dish onto beautiful plates and decorate with greenfinch.
6. Vinaigrette with cabbage and capers
A hearty and mouth-watering salad will decorate a family feast. He is also suitable for treating friends.
Ingredients:
• Two carrots.
• Three potatoes.
• Beets.
• Onion.
• Two pickled cucumbers.
• 0.200 kg of fresh cabbage.
• 0.100 kg peas.
• A teaspoon of vinegar and sugar.
• Two teaspoons of capers.
For refueling:
• A pinch of sugar and kitchen salt.
• Two tbsp. tablespoons of sunflower oil.
• A teaspoon of mustard and vinegar.
Cooking method:
Cook the beets, peel and cut into small pieces. Pour in vegetable oil and mix.
Chop cabbage, salt and sprinkle with sugar. After twenty minutes, squeeze and place in a salad bowl. Add onion chopped in half rings.
Peel potatoes and carrots, cut into cubes. Cook in separate pots. Potatoes - in salted water with a little vinegar, and carrots - just in the water. Carefully ensure that vegetables are not digested.
Sliced potatoes in a sieve and rinse with cold water. Do the same with carrots.
Peel the cucumbers, cut and set aside in a plate for cabbage, mix.
Finely chop the capers.
Mix all the ingredients.
Prepare dressing: combine oil, salt, sugar, vinegar and mustard. Beat with a whisk. Pour the salad, stir.
7. Homemade vinaigrette with sauerkraut
The dish contains a significant amount of vegetables. By mixing, they combine their aromas into one, fragrant and mouth-watering. Vinaigrette has a very soft and rich taste.
Ingredients:
• Boiled vegetables:
- five potatoes.
- four carrots.
- Three medium beets.
• 0.250 kg canned beans.
• 0.150 kg green peas.
• Three feathers of green onions.
• 0.200 kg of sauerkraut.
• Onion.
• Three pickles.
• Kitchen salt.
• Black pepper.
• Vegetable oil.
Cooking method:
Cut boiled vegetables, cucumbers and onions in the usual way. Load into a deep bowl.
Squeeze the sauerkraut well and chop in addition with a knife. Pour into salad.
Chop the green onion feathers and send to the vinaigrette.
Pour beans and peas in a bowl with salad. Add salt and pepper. Pour in vegetable oil. Mix vinaigrette well.
The dish should stand for a while, and only then can it be consumed.
8. Vinaigrette with cabbage, pickled apple and fresh cucumber
A sour and at the same time sweet salad is a great option for a late dinner and decoration of the dining table.
Ingredients:
• Three carrots and potatoes.
• One beetroot.
• One fresh cucumber.
• Two tbsp. spoons of green peas.
• Apple is sour.
• Two pickled cucumbers.
• Onion.
• 0.25 kg of fresh cabbage.
• Three branches of dill and parsley.
For refueling:
• Olive oil, pepper, sugar and salt - to taste.
• Lemon juice - to taste.
• A teaspoon of mustard.
Cooking method:
Cook raw vegetables until cooked.
Peel and cut into approximately equal pieces.
Put the beets in a salad bowl, mix with olive oil.
Add carrots and potatoes. Mix.
Cut fresh cucumber and pickled cucumbers, sprinkle with boiled vegetables. Add peas here too.
Chop cabbage. Add the onion, sliced in half rings and divided into feathers.
Finely chop the apple. Mix with cabbage and onions. Stir and crush with a spoon. Pour into a container with the remaining vegetables.
Mix all the compound dressings and chop with a whisk. Pour over the salad. Mix.
Having placed the vinaigrette in a separate plate, sprinkle it with greenfinch.
9. Vinaigrette with cabbage and asparagus
Fresh asparagus in combination with other vegetables and under spicy dressing turns an ordinary vinaigrette into a dish with an unusual, but pleasant taste.
Ingredients:
• 100 grams of chickpeas.
• One potato.
• Carrot.
• 0.100 kg of Savoy cabbage.
• Bow.
• A bunch of asparagus.
Refueling:
• 1.5 teaspoons of salt.
• Four peppercorns.
• A clove of garlic.
• A teaspoon of mustard.
• Art. a spoon of wine vinegar.
• Three s. tablespoons of sunflower oil.
Cooking method:
The peas washed in cold water are put in a saucepan and cook until cooked.
Boil potatoes and carrots. After cooling, peel and chop randomly.
Savoy cabbage cut into medium pieces. You can even tear it with your hands.
Chop the onion.
Dip the asparagus for three minutes in boiling water, remove and send for a minute in the cold. Cut into pieces.
Pour all the components of the vinaigrette into a deep salad bowl, add pouring and mix. Salad should be infused for at least an hour.
Refueling is prepared in this way:
Chop the garlic. Pound it in a mortar with salt and pepper.
Pour into a plate, add mustard, wine vinegar and oil. Beat with a whisk.
Vinaigrette with cabbage - tips and tricks
Potatoes are more tender when cooked without peel. Some recipes involve not only preliminary cleaning of carrots and potatoes, but also their cutting in raw form, followed by cooking in boiling water.
If you bake vegetables in foil, they will not lose vitamins. Readiness is checked by a toothpick: if it easily enters a vegetable, it is ready for further processing.
To speed up cooking, boiled beets can be placed under a stream of cold water for about ten minutes.
For a richer taste, onions need to be marinated in advance in a mixture of vinegar and boiled water in a ratio of 1: 3.
The amount of potatoes can be determined as follows: how many eaters, so many pieces of vegetable.
