Composition / ingredients
Step-by-step cooking
Step 1:
Ingredients
Step 2:
Cutting cabbage
Step 3:
Let's salt the cabbage a little and knead it a little
Step 4:
Cut carrots
Step 5:
Slicing cucumbers
Step 6:
Chop the pepper
Step 7:
Making marinade
Step 8:
Combine vegetables and mushrooms with cabbage, pour marinade, put in the refrigerator for 2 hours
Step 9:
We put it in a salad bowl
We cut the cabbage lengthwise into 2 parts, then into strips about 1-1.5 cm wide, put it in a container or a glass bowl, salt it a little and knead it a little so that it gives juice better. Sweet pepper is cut into thin strips. Cucumbers and carrots are cut in the same way (rings, half rings). Pickled honey mushrooms are washed from the marinade. We throw all the vegetables and mushrooms to the cabbage. If you like spicy, sprinkle a little ground chili pepper.
Now we are preparing the marinade. In a glass, combine vinegar, salt, sugar, vegetable oil, pour it over the vegetables, mix.
The container with the salad should be put in the refrigerator for at least 2 hours, ideally overnight, that is, for 6-8 hours, you can mix a couple of times. Before serving, mix well so that the vegetables are soaked in marinade once again.
Caloric content of the products possible in the composition of the dish
- Fresh cucumbers - 15 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Honeydew - 20 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Chinese cabbage - 16 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Apple cider vinegar - 14 kcal/100g
- Chili pepper - 40 kcal/100g
