Budget salad cabbage carrots cucumbers beets
Composition / ingredients
4
servings:
Step-by-step cooking
Step 1:
Cut raw carrots and raw beets into strips. Pour a little vegetable oil into the pan, add the onion cut into half rings and fry until translucent. We do the same with carrots and beets. Fry until cooked and spread on a paper towel.
Step 2:
Cut the cabbage into strips. Let's cut the pickled cucumber into cubes. Finely chop the chicken fillet. We collect the salad, add beetroot, carrot, onion, cucumber, chicken fillet to the cabbage, add mayonnaise, salt. Mix everything well.
Step 3:
Bon appetit!
Watch how I cook this delicious salad in my short video.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Green cabbage - 46 kcal/100g
- Fresh frozen green cabbage in a package - 45 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
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Pickled cucumbers - 16 kcal/100g
